Recipe for brined dill pickles

[Berettaclayshooter]

Hi everyone. I make quick process pickles (Sweet, bread and butter, spicy dills), but have never made the fermented kind. I'm assuming that these are the kind of dill pickles that I prefer. I'm not a fan of garlic with pickles, just straight up deli style dills. Any help would be awesome.

 

[daveomak]

https://www.smokingmeatforums.com/threads/fermenting-pickles-my-first-attempt-update-10-8-12.126505/

 

[MeatSkull]

I say take 1 gallon of distilled water and add some salt at a time and record it until you get the level you want then record it. This is your base then add whatever spices you like, if you like dill, add dill seed, dried dill, and lots of fresh dill. Another important ingredient is Ball Pickle Crisp, google it. I only leave mine on the counter for two days then in the fridge in a glass jar with loose lid. Low and slow is my recipe. If you slightly roast the dill seeds don't blame me for the flavor output! :) I love fresh garlic in mine but I also have made with some onion or shallot, yeah I'm weird.

 

[MeatSkull]

BTW, cut off a bit of each end or they will be limp.

 

[Berettaclayshooter]

I use pickle crisp in the quick process spicy dills as they have been limp in the past, makes a big difference along with freshly picked cukes.

 

[ddufore]

I use 5 tbsp sea or kosher salt dissolved into 2 quarts unclorinated water. Add dill and any other spices in bottom of jar, fill with flukes, and let sit on counter for 5 days. I have a gallon jug that will be ready tomorrow.