5 Reviews

This recipe uses a fermentation type of pickling, as opposed to fresh-pack or quick process pickles (i.e., whole cucumber dills, crosscut cucumber slices, bread-and-butter pickles), which are made by the addition of an acid such as vinegar and not by the natural fermentation of the vegetable. The tart flavor of these easily prepared products is due to the acetic acid in vinegar .

This means that when you make a fermentation type of pickle, you'll be setting up special conditions that allow "good" bacteria to grow on your cucumbers. These bacteria do not spoil your cucumbers. Instead, they digest the cucumber's sugars and produce lactic acid, changing the vegetable's flavor and texture and turning your cucumbers into pickles in about three weeks. The lactic acid also helps to preserve the pickles.
After fermentation is complete, the pickles are refrigerated, which would retard or end bacterial processes.

This method yields a crispy type of dill pickle, similar to the Claussen pickles in the grocer's refrigerator case.
During fermentation, there may be a few white spots on your pickles. Don't worry; they'll go away when you process them.
Follow recipe exactly. Careful setting up and monitoring of conditions %u201Dingredient quantities, temperature, time, and cleanliness%u201D are essential to the success and safety of fermented pickles.
Don't taste your pickles until they are evenly colored or evenly translucent throughout.
Any scum on the brine surface is yeast growth. It must be removed or it will cause spoilage of your pickles.

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mollypaul July 11, 2011

Best damn pickles ever! I put up a batch of these. Took a quart to work , every one loved them. Thanks for a easy high quality recipie.

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cmwohler1 May 24, 2010

I,ve been using this recipe since I was a kid helping my dad put up pickled vegetables. The addition of a grape leaf to each jar will help to promote crispness in the finished product. Living alone I pack mine in pint jars instead of quarts. Stored at celler temperature, I have pickles year round. Thanx for posting this great recipe. Pierre

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Pierre Dance September 17, 2009

I made this recipe twice and absolutely love it.. First time I left a couple jars much longer than 6 months. They got quite soft but still tasted great.

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Al J. October 04, 2014
Dill Pickles by the Jar