How to make simple dill pickles at home:
Date Published: 2020-02-01Review Body: Folks! All you need is time to make good-for-your-gut pickles. First, swap out the vinegar for water. That's right--jes plain water. not boiled, unless it'll make you feel better to do so; do not add sugar.
Jes' water and the following: 1 - 3 T pickling spices, plus one head of dill, 1 - 2 T peppercorns, 2 - 4 cloves of garlic, 2 - 4 T Kosher salt, and 1 oak OR grape OR horseradish leaf. Cover the cucs and/or veggies with a stone or a plate that'll keep them submerged. Cover the entire jar opening with a piece of cheesecloth, secured or not with a rubber band; move the jar to a quiet, cool part of the kitchen, and walk away to give it time. After a week, cut off a piece of veggie and taste it. IF you like the taste, use a sieve to strain the liquid into a bowl. IF you want it to be stronger, resecure the cheese cloth and wait another couple of days. IF you like the taste, but you want it to be a bit more salty, add more salt. When the taste is to your liking, pour the brine back into the jar with the veggies/cucs, cover with a lid, put the jar in the fridge, saving out one of the veggies/cucs to eat and make your gut smile. The jar I've used for decades is an old tall Ball jar with a rubber gasket and a metal spring top.Review Body: Folks, all that is needed for good-for-your-gut pickles is time: First, switch out water for the vinegar; don't add any sugar; add 1 - 2 T of pickling spices, 2 - 4 garlic cloves, 2 - 4 T salt, and a grape or oak or horseradish leaf to the jar with whole cucs and whatever other veggies you also want to pickle; cover with a plate or clean stone/rock to submerge the veggies; put a piece of cheescloth on top of the jar; put the jar in a cool spot of the kitchen; and walk away. After a week, check the taste. If you want the pickled product to have more of a pickled taste, keep the cucs/veggies in the brine a few days longer. When they taste like you want them to taste. strain them, saving the liquid; put the liquid back in the jar with the veggies and store in the fridge. A pickle a day keeps your gut happy!Review Body: These sound delicious, but really more of a "half-sour" than a true, NYC-style dill pickle. I'll be making them as soon as my local grocery gets some Kirby cukes.Review Rating:Review Body: Really good. I added 3 cloves. if you process and seal them will they last longer than a week?
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