Fermented pickles
Step-by-step version of homemade fermented pickles with chlorine-free water, salt for fermentation, dill and garlic; Along with essential safety tips.
How to prepare
- 1
Wash the cucumbers well, take both ends and cut them in half.
- 2
Dissolve the salt completely in chlorine-free water with a clean spoon.
- 3
Disinfect and thoroughly clean the glass and door with the appropriate method; Put dill and garlic on the bottom of the jar.
- 4
Pack the cucumbers tightly, add the brine and keep all the cucumbers completely submerged with a clean fermenting weight.
- 5
Ferment at a controlled temperature away from direct light and check daily for normal and abnormal signs; Then transfer to the refrigerator.
Important points
- The posted homemade recipe mentions a week in the cabinet and then a week in the refrigerator; But time depends on temperature, salt concentration and acidification, and safety is not guaranteed by time alone.
- In case of leakage, foul smell, fluffy mold or unusual color change, taste the product and throw it away.
- For people who are pregnant, elderly, immunocompromised or have an underlying disease, consumption of home fermentation should be done with more caution.
Resources
This order is for general education. The amount of consumption and its compatibility with the medical condition, sensitivities and exercise program should be checked individually.
