How to make Manhattan-style, fermented Dill Pickles! A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.
You’ll need a 1/2 gallon mason jar, crock, or 2 quart-sized jars- clean and sterile.
If you need more brine, make sure you use the same ratio- 1 heaping teaspoon sea salt per one cup of water.
If using a grape leaf, place it on the side of the jar, then layer the remaining ingredients.
Feel free to use 2, quart-size jars, dividing cucumbers, spices and brine between the jars.
BRINE: This recipe is a 3% salt water brine, which is considered “safe”. It equals 7 grams of salt per one cup of water. I’ve had really good luck with this ratio – and this ratio allows me to drink the brine (like a shot) this is really healthy – full of good gut-supporting bacteria!
If you want a stronger, saltier brine, feel free to go up to 4.5%. For a full sour pickle (14-21 days) use a 4.5% brine.
Cutting the Cucumbers: I recommend for your first batch leaving the cucumbers whole. After your first successful batch, then feel free to experiment.
Keywords: homemade pickles, fermented pickles, fermented cucumbers, kosher dill pickles, lactose-fermented pickles, how to ferment pickles, fermented dill pickles, kosher dill pickle recipe
Find it online: https://www.feastingathome.com/fermented-pickles/