I’m currently experimenting with making homemade crock dill pickles. These pickles use fermentation to create the flavor and texture of them. The fermentation is uses a good bacteria that is healthy for you.
I’ve had them in the crock for a few days now and I’m really hoping they turn out okay. They have the little bubbles forming just like the instructions said it would, so I hope all continues to be well.
The recipe I used for these are:
- 1/2 cup pickling salt
- 1 gallon of filter water (bottle water works too, no tap water)
- 4 garlic cloves
- 1 bundle of dill (it’s like a handful and a half.)
Combine salt and water. stir to dissolve then set aside.
Clean your pickle cucumbers, if they are too large to manage it is okay to slice into spears. Put down half of the dill in the bottom of the crock along with the garlic. Place you cucumbers on top then put the rest of the dill on top. Fill with the salt water solution till the pickles are covered and it’s about two inches from the top. Cover and place in a cool dark place. For the cover you can use a clean plate, a clean baggy with the salt water solution inside or the stone that covers the crock if you have one (looks like this) the main thing is to keep the pickles submerged in the solution.
Keep an eye on the crock, every couple days skim off scum that might form. This is a normal part of the process and does not cause harm to the pickles. After a few days to a week you should have the pickles.
Please use common sense when dealing with fermented food. It is submerged in a giant bath of salt water with garlic so honestly it should take a lot to make it go bad but it does still have the possibility of going bad. If it doesn’t smell right (like garlic and dill and any other spices you might of added) throw it out.