fermented dill pickles – refrigerated “clausen” type

How To Make fermented dill pickles – refrigerated “clausen” type

• 1

  Rinse but do not wash the cucumbers. In your container add garlic, peppercorns, and vinegar. Dissolve salt in water and add to container. Stir. Add your cucumbers and dill. Fill container the remaining way with water. Cover. Fermentation sequence 1. Clear brine – no cloudiness for 1 to 3 days 2. Cloudy brine with gas formation, 2-3 days 3. Cloudy brine – no gas formation, 5 to 6 days Pickles ready to eat after 10-11 days. Refrigerate pickles on day 10 or 11 if you do not want to process them. To process the pickles Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card