Naturally Fermented Dills No Vinegar Recipes

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NO-VINEGAR DILL PICKLES



No-vinegar Dill Pickles image

Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

Provided by Jenny Sanders

Categories     Vegetable

Time P1m11DT30m

Yield 1 quart, 30 serving(s)

Number Of Ingredients 6

2 tablespoons kosher salt
1 tablespoon mixed pickling spices
1 clove garlic (optional)
1 quart fresh small pickling cucumber
1 -2 head of fresh green dill seed
filtered water, at room temperature

Steps:

  • Put the quart jar (s) in a large pot, cover and bring to a boil.
  • Boil them for 10 minutes.
  • Remove and empty them.
  • Put the salt, spices and garlic in the bottom of a sterilized quart jar.
  • The amount listed is for one jar.
  • Add a little water to dissolve the salt.
  • Pack- I say PACK!
  • -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
  • Leave a little headroom.
  • Fill up with water, leaving 1" headroom at the top.
  • Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
  • Use sterilized lids and rings to cap.
  • (Boil both for 5 minutes.).
  • Place on newspaper in case they leak while fermenting.
  • Store in a cool dark spot- a basement is ideal.
  • I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

GRANDMA'S FERMENTED DILL PICKLES



Grandma's Fermented Dill Pickles image

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long.

Provided by Emillie

Categories     Pickles

Time 10m

Number Of Ingredients 9

2 lbs pickling cucumbers
1/3 cup pickling salt
4 cups water (chlorine-free)
2 cups of chlorine-free water
1/4 cup vinegar (5% acidity)
2 tbsp pickling salt
1 tsp grated horseradish (see notes for alternatives)
1 sprig of dill
1 tsp mustard seed

Steps:

  • Trim the blossom ends off the cucumbers.
  • Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
  • Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
  • Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
  • The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
  • Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
  • Store the jar in a cool dark location.
  • The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.

FERMENTED KOSHER-STYLE DILL PICKLES



Fermented Kosher-Style Dill Pickles image

These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!

Provided by Doug in Manhattan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT20m

Yield 16

Number Of Ingredients 7

½ gallon water
2 pounds Kirby cucumbers
1 cup tap water
⅓ cup kosher salt
5 cloves fresh garlic, or more to taste
1 bunch fresh dill, stems trimmed
3 dried chile de arbol peppers

Steps:

  • Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
  • Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
  • Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
  • Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
  • Peel and gently crush garlic cloves, but don't splinter them into fragments.
  • Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
  • Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g

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