Spicy Fermented Pickles

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5.0 by 5 people

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  • Makes: 15 servings
  • Serving Size: 1 pickle
  • Makes: 15 pickles
  • Prep: 30 mins
  • Stand: 2 days
  • Chill: 3 days

Spicy Fermented Pickles

Directions

  1. Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached if present. In a 1 1/2- to 2-gallon crock place the chopped dill (if desired), dill seeds, garlic, crushed red pepper, and black peppercorns. Add the cucumbers.
  2. For brine, in a large bowl or pitcher combine the water, vinegar, and salt; stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel.
  3. Place crock in a cool, dry place where temperature is between 70 degrees F and 75 degrees F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months.

From the Test Kitchen

*Tip:

The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out.

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Nutrition Facts (Spicy Fermented Pickles)

  • Per serving:
  • 14 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 493 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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Reviews (1)

5 Ratings
160 Days Ago
5.0
Love these!! It has been, too long since my last batch of pickles! These will be perfect, summer sides! Thanx for sharing!raf

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