Dill Pickles
8 people
00h 25
Prepare a large variety of healthy and homemade pickled vegetables!
Ingredients
- 300 g /10,5 oz of fresh gherkins or cucumbers
- 10 g /0,35 oz of fresh dill
- 1 clove of garlic
- 5 g /0,2 oz of mustard seeds
- 15 g /0,5 oz of black pepper
- 5 g /0,2 oz of clove
- 15 g /0,5 oz of non-iodised salt
- 200 g /7 oz of bottled water
Method
- Wash the pickles thoroughly and slice them using a mandoline. Mix the water with the salt and set aside.
- Place the pickles in the jar with the garlic and season with the remaining ingredients.
- Press down with the disc and add the liquid, ensuring the food is completely submerged.
- Let it ferment for 4 days at room temperature in a dark place and then store in the refrigerator.
- After these 4 days, place the jar in the refrigerator and let it ferment for 2 more weeks for a "light" intensity result.
- If you want a stronger result, let it ferment for 2 more weeks in the refrigerator.
- Would you like to make more pickle recipes? Discover all the recipes for the Pickle Kit!
Products you will need
