My friend Shannon shared Sharmin's recipe.
Thoroughly wash the cucumbers and utensils you will be using. Sterilizing the container would be a good idea.
To make your dill pickles by the process of fermentation, place 1/2 of the dill, peppercorns and garlic in the bottom of a one-gallon crock. Make sure all the spices are evenly distributed on the bottom.
Add the cucumbers and place the remaining dill, peppercorns and garlic on top. Make the brine by mixing the vinegar, salt and water together.
Pour the brine mixture over the top of the cucumbers and spices being careful to completely cover all the ingredients.
Place a heavy plate over the mixture to keep the cucumbers submerged. The plate should be under about 2 inches of the brine mixture.
Allow one to three weeks for the fermentation process to work. I usually find that one week is insufficient at summertime room temperatures without AC). As bubbles and scum begin to form, remove daily. The fermentation process is complete when bubbles and scum stop forming.
With this pickling process, the pickles can be placed in glass jars in the refrigerator and will last around three weeks.
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Serving Size: 1 Serving (2302g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1148 | ||
Calories from Fat: 106 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 184.2mg | 6 % | |
Potassium 6718.1mg | 177 % | |
Total Carbohydrate 279.3g | 82 % | |
Dietary Fiber 87.3g | 349 % | |
Sugars, other 192g | ||
Protein 48.3g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1148
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