We get a lot of questions about pickles- what’s the verdict? The answer really depends on what the ingredients are. If they contain artificial ingredients such as dyes, then you would want to pass on those. But there are some with relatively clean ingredients.
If you are an extreme pickle lover, there is also the option to make your own, so that you know exactly what is going into them!
- 6-7 fresh pickling cucumbers
- 2 garlic cloves, peeled
- 6 chili peppers, fresh or dried
- 3-4 sprigs fresh dill
- 2 Tbsp. dill seeds
- 1 Tbsp. pickling spice
- 3 cups bottled or boiled water, at room temperature
- 1 ½ Tbsp. Himalayan or unrefined salt
- 1 large, clean glass jar (2-pint Mason or hinged-top jar)
- Trim the ends from the cucumbers and cut them in half if desired. You can also leave them whole if that is what you prefer.
- Put the cucumbers in the jar and add the fresh dill, chili peppers, dill seeds and pickling spice.
- Mix salt and water in a large measuring cup, stirring until the salt is completely dissolved. Pour over the cucumbers until they are completely submerged. Leave at least 1 inch of head space to allow the brine to bubble up during fermentation.
- Once The cucumbers are covered in the brine, place a small non-reactive object such as a small dipping bowl, shot glass, or plastic lid over them to make sure they remain entirely submerged then close the lid, although not so it is completely airtight- either screw the cover loosely or remove the rubber band that makes hinged-top jars air tight before closing it.
- Leave the pickles to ferment on a counter for 7 to 10 days. During this time, crack open your jar every once in a while, to release the excess gas.
- After 7 to 10 days, transfer your pickles to the refrigerator, where they will keep for several weeks.
- Optional- if you like your pickles to be on the vinegarier side, you can add a little bit of vinegar to the jar once the fermentation process is complete. Let your pickles soak in this for a few days before eating.
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