#52 Fermented Dill Pickles

These are so yummy!  I like them as much as any pickle I have ever had.  I originally had an enormous Armenian cucumber (about 2′ x 4″) to pickle so I shredded it and tried it that way.  I liked it so much I keep doing it that way.

 

8 cups shredded cucumber
8 large cloves of garlic 
8-10 stems of fresh dill from my garden including the yellow flowers
Water to cover with 3 TBs salt to 1 quart water ratio
Put it in jars and cover with a lid or I have a pickling crock with a water seal that I like to use.  Leave it out on the counter for about a week or until you like the taste, then put in your cellar, a cool (50-60°) place, or in your refrigerator.  It will last a very long time.

For more information see “The Art of Fermentation” by Sandor Ellix Katz or any other fine book or website on fermenting.

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