fermented dill pickles – refrigerated “clausen” type
I must have planted too many cucumber plants! We can’t keep up eating them so what do you do when life hands you cucumbers…make pickles! I love crunchy refrigerator pickles the “clausen” type so this recipe fit’s the bill
prep time
15 Min
cook time
method
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yield
Ingredients
- 12 - fresh dill flower heads, or
- 2 tablespoons dried dill seed
- 12 cloves cloves garlic
- 8 - peppercorns
- 1/4 cup white vinegar
- 1/2 cup kosher salt
- 1 1/2 quarts water
- 12 - cucumbers
How To Make fermented dill pickles – refrigerated “clausen” type
-
Step 1Rinse 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.
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