Garlic Dill Pickles OR Asparagus

The First Step
May 22, 2013
Sauerkraut
May 23, 2013

Garlic Dill Pickles OR Asparagus

 

  • 4-5 small cucumbers (Persian cucumbers or pickling/baby cukes) or 15-20 gherkins
  • Fresh Dill (a couple of bunches, or about 3 TBS if you snip it up) or 1 TBS dry dill
  • 2-4 whole cloves of garlic, peeled
  • 1 Tablespoon of sea salt
  • 1 additional Tablespoon of sea salt  OR  ¼ cup or more juice from a previous ferment
  • Water

Wash cukes (whole) and place in a wide mouth canning jar (quart or larger).  If using asparagus, steam in boiling water for 30 seconds to soften first. Place garlic, dill, and salt in a jar.  Add water to cover the cucumbers or asparagus completely.  The top of the liquid should be at least 1 inch below the top of the jar.  Screw lid on tightly and keep at room temperature for at least 3 days before transferring to cold storage/fridge.

Variation: using sliced or spears of cucumber proceed with recipe but only allow to ferment for a max of 2 days prior to cold storage.

 

 

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