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Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where the temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft.

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Slice small cucumbers into discs.; Toss with the salt and sugar. Refrigerate for a few hours or the afternoon. Serve cold. Nutrition Facts (for total recipe): Calories - 96, Fat - 0.3g, Dietary Fiber - 1.6g, Protein - 2g, Vitamin A - 7%, Vitamin C - 15%, Calcium - 5%, Iron - 5%.

several jars filled with pickles sitting on top of a table

I add a lot of garlic… 10-15 cloves, sometimes 20! Fermented Garlic is really good for the gut too! Step 3: Place the spices on the bottom of the jar, then sliced garlic, fresh dill and bay leaves, and then add 2 layers of cucumbers, end on end, in a large two-quart jar (half-gallon). Press everything down.

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Clean 1/2 gallon (or 2 wide-mouth quart jars) Mason jar. Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). Stir salt into water until it's dissolved. Pack your vegetables into the clean container leaving a 2 inch head space ( space between top of jar and the top of the food).

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Prepare a brine using the ratio of two tablespoons of salt to one quart of water. If it is over 85 degrees in your kitchen, use one extra tablespoon of salt. Stir well and set aside. Chop vegetables into sticks or bite-sized pieces. Gather flavorings - garlic, onions, fresh herbs, or your favorite pickling spices.

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1 onion or garlic in each qt. 1 hot pepper in each qt. 1 grape leaf in each qt. Wash pickling cucumbers and scrape off blossom end. Mix vinegar, water, salt, turmeric and alum. Bring to a boil. Pour over cucumbers after they are packed in jars with 1 tsp. dill seed or 2-3 sprigs of fresh dill. Note: Grandma's recipe called for sterilized jars.

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Pops' Pepper Patch began in 1993 when Bob "Pops" Kamman retired and decided to spend his time making infused vinegars, jellies, and eventually other items like pickles. Along with his son, who runs the company now, they created a pickle-themed operation that Kentuckians quickly began to relish. Facebook/Pops' Pepper Patch, Inc.

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It also adds flavor and helps to preserve as it penetrates the cucumber's cells. In fermented pickles, salt becomes the essential preserving ingredient. It still helps to ensure crispy pickles and adds flavor, but crucially, it creates a stable brine that controls the speed of fermentation and lets beneficial lactic acid bacteria flourish.

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Add four tablespoons of salt to a half gallon size mason jar. Next, bring a couple cups of filtered water to a simmer. Add the hot water to the salt and stir to combine. Fill the jar the rest of the way with filtered water and set aside to cool. Add thick sliced cucumbers to another half gallon mason jar.

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These are truly the best fermented dill pickles! Using the old fashioned method of a salt pickles recipe, there is no vinegar added. With this lacto-fermente.

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Salt Brine Pickles. Condiments, Dressings, Sauces. Submit Your Recipe Photo. Ingredients. 1 gallon water ; 1 cup salt; Directions. Mix together and boil. Pour over packed pickles in jar.. Take a peek and subscribe to Kentucky Living Magazine. Subscribe; Take a Peek Inside; Life happens quickly, so take a snapshot! Send us your best photos.

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Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water. Cut the dill stems to a length where they will fit into your jars. Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil. While brine is heating,Divide all the spices into equal amounts per jar and pack jars.

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Work a few more sprigs of dill in over the pickles. Mix the following and pour over the pickles to cover: 2 cups water; 1/4 cup cider vinegar; 2 tablespoons sea salt - dissolved in the brine; Put a lid on it and refrigerate at least a day. We set them in the fridge upside down so the spices work down through the pickles.

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If you leave salted water alone on veggies, such as cucumbers, long enough, it will pickle and preserve them perfectly. You could either eat the salty pickles as is, or add vinegar and spices (if you had them) after salt pickling to get an even more flavorful pickle. But my mamaw liked to cut the salt pickling process far short of any true.

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Walt's Easy Refrigerator Pickles 1 cup white vinegar 1 tablespoon salt 2 cups white sugar 6 cups sliced cucumbers 1 cup sliced onion 2 teaspoons celery seed Bring the vinegar, salt and sugar to a boil. Pour over the cucumbers, onion and celery seed, and transfer to sterile containers—jars or bowls. They will keep in the refrigerator up to two.