00:00homemade dill pickles so first up we're going to need some pickling cucumbers we also need
00:05some dill weed the real key ingredient here the salt and the basic brine we're going to make calls
00:11for one tablespoon of kosher salt per cup of water so i went ahead and measured some nice cold fresh
00:16water into a saucepan to which i'm going to add some peeled garlic as well as the aforementioned
00:20kosher salt we will also want to add some traditional pickling spices whole coriander
00:24seed black peppercorns three or four bay leaves and then last but not least i'm going to put a
00:27couple whole cloves in there give that a stir and we want to ferment this at about 75 degrees
00:32ideally and that brine was ready to use and then once our brine is set we are ready to start
00:36the
00:36lacto fermentation process and what we're going to need is something to do that in and we'll start
00:41off by putting some of our dill weed in the bottom followed by some cucumbers followed by a little
00:46more dill weed followed by more cucumbers we will carefully ladle and or pour in our brine and we do
00:52want to fill that pretty much all the way up you definitely want to give this crock the old shake
00:55shakea the old tappa tappa as our pickles ferment we want to make sure they stay below the surface
01:00so what i like to do is take a small ramekin and place it right on top like this and
01:04then we'll just
01:04top that with a little extra brine and that should prevent any of those cucumbers from being exposed to
01:09the air and then what we'll do is we'll cover that transfer it somewhere where it's going to stay
01:12hopefully at a consistent temperature somewhere between say 65 and 75 and we'll place that in and
01:18we'll let it ferment for about a week the last official step is to transfer these into something you can
01:22put in
01:22fridge and of course you're going to want to top them with the brine and then we'll latch that up
01:26and transfer it into the fridge where we can enjoy these for months to come
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