Fermented Kosher-Style Dill Pickles

Ingredients and Weight:

• Kirby cucumbers, 5 pounds
• White vinegar, 1 gallon
• Water, 1 gallon
• Sea salt, 1/2 cup
• Garlic cloves, 1 head (about 12 cloves)
• Fresh dill, 1 cup
• Mustard seeds, 1 tablespoon
• Celery seeds, 1 tablespoon
• Black peppercorns, 1 teaspoon

Preparation Time:

• 30 minutes

Cooking Time:

• None

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Wash and trim the cucumbers.
2. In a large container (e.g., a glass jar or fermentation crock), combine the vinegar, water, and salt. Stir until the salt dissolves.
3. Add the cucumbers to the brine.
4. In a separate container, combine the garlic, dill, mustard seeds, celery seeds, and peppercorns.
5. Place the spice mixture on top of the cucumbers.
6. Cover the container with a clean cloth or lid.
7. Place the container in a cool, dark place (e.g., a basement or refrigerator).
8. Let the pickles ferment for at least 1 week, or up to 2 months.

Nutritional Information:

• Calories: 15 per pickle (approx.)
• Fat: 0g
• Carbohydrates: 4g
• Protein: 0g

Dish Characteristics:

• Tangy and sour flavor
• Crunchy texture
• Bright green color
• Can be served as a snack, condiment, or side dish

User Comments:

• "These pickles are incredibly delicious and easy to make."
• "The fermentation process gives them a unique sourness that I love."
• "They're the perfect addition to any sandwich or salad."

Special Precautions and Tips:

• Use a clean container and tools to prevent contamination.
• The pickles should be stored in the refrigerator for up to 6 months.
• If the pickles become too sour, you can rinse them with water before eating.
• To make a kosher version, use kosher salt and omit the black peppercorns.