Aktualisiert: Feb 27
Our staple from almost the beginning. It is one of those few ferments, where the availability of the main ingredient is limited by season, so within couple of summer months we have to make enough of them for the whole year. But it is worth it.
We start in July & continue pickling through September. Then they stay in glass retail jars, hopefully lasting us till the next season.
So it starts with these: fresh small pickling cucumbers
Some of the cucumbers go into our special fermentation glass jars
And the rest goes into stone crocks
Next comes the garlic & dill
And unrefined sea salt
Then comes the water. And the quality of water is very important. We use filtered & revitalized water, which structurally is very close to a spring water.
The whole secret is really in the right proportions Too much salt will "eat" the cucumbers & they will become soft & mushy. Too little might lead to mold, Kahm yeast & even spoilage. Ours are still crispy, even after one year.
The fermentation progress can be seen really well on the next two pictures, taken about two weeks apart:
So that's how it looks with the glass jars. Here's a short clip showing the opening of a stone crock:
Next is the transfer time into our retail glass jars. Those we label first.
And then come the filling:
And when all is done:
And then they go to fridge & they wait for you!
Here's a close up of the retail jar & the label:
You can enjoy them with our sandwiches or you can pick up a jar (or two) to take home.
As you might have noticed - our dill pickles do not touch any plastics, are not stored in plastics & are not sold in plastics. And the reason for that is simple - salt & organic acids pull all kind of chemicals out of plastic containers & when you eat fermented or pickled foods in plastic containers, you get more than you wished for.
And now the question - why eat them. Not only because they are delicious but also because they are lacto-fermented & because of that process, they are a lot more nutritious than just plain cucumbers.
There are many health benefits of eating dill pickles. Here are just few of them, as quoted by
1. High in Fiber
2. Help Fight Cellular Damage
3. May Treat Leaky Gut
4. Reduce Muscle Cramps
5. May Reduce Blood Clotting
Also the brine after you have eaten all the pickles can be used in many creative ways. For one - you can drink it, just the way it is but you can use it as a starter liquid in fermenting vegetables. You can use it in salads or soups or you can come up with another creative idea how to utilize it. So don't throw it out.
Ingredients: Pickling Cucumbers, Filtered & Revitalized Water, Grey Atlantic Salt, Dill, Garlic
Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.