Dill Pickles

[Gulyás]

Hello,

I used to make sauerkraut many time, mostly in the fall.
Today I'll make pickles, known as sun pickles, fermented with bread, normally done in 2 days, but now it's cold, will take like 3 days.
With bread it gets milky, but you can use potatoes instead, it stays clearer.

Pictures come later today, I go pick the pickles....

Joe.

[Gulyás]

So I used a 1 gallon jar=3.78 liter.

Pickles.
A hope it works, because it's new system.....



I put dill weeds leaves on bottom of jar.



I cut 10-12 mm. off ends of cucumbers, and sliced in half, short of ends, about 10-12 mm.



I tilted the jar, added pickles, stem of dill, garlic's.



First row looks like this.



On top I used dill again, added 45 grams of sea salt, a piece of toasted bread, with yeast.



Boiled water, cooled some, and added until filled up jar.
Out to sunny place, covered with a plate. (I used plastic sandwich bag, cutted small holes for the gas.)





I'll make picture tomorrow, of the progress.

[Gulyás]

I tried to edit above post, but it did not work.

Some people also add hot/sharp peppers, and horseradish, other vegetables.
Just like sausages, adjust salt to your liking.

It's done when it's yellowish brown, out, and inside too.

The plate, or some kind of cover is to keep bugs/flies out.

You can ferment it with potatoes too. Scrub and slice one, add in jar, I used to put them in bottom of jar.

When done, trow away dill, bread, in refrigerator it keeps for months.

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Yes Mr. Stan Marianski did a very good job here too.

[Maxell]

If you want to have a cucumber on the second day, pour boiling water. While cooking, add the required amount of salt to the water. Every so often I do.

[Gulyás]

Looks like Photo-bucket has some difficulty today, I can't load up pictures, and they disappear from here too, time to time.
We used to say, if you do not like the weather, weight 5 minutes, it'll change.
So I'm cheating, for the first time in my life.

Now just a minute, it maybe the second time already..........

Well, let me think about that for awhile.......

Because it isn't sunny anymore, I put the pickles (jar) in a plastic box to keep in the heat. A fish tank would serve the same thing.
There are small bubbles in the jar already, and it smells like fermenting.

[Gulyás]

Because it's windy today, I'm protecting my jar/pickles from loosing heat.



A put it on an old grill's shelf.



The black surface warms better then lighter color too.

[Gulyás]

24 hours into my fermentation of cucumbers, this is how it looks.

[Gulyás]

48 hours later the color is changed, looks like it'll be done soon.

[Gulyás]

This is how the finished cucumbers look when done.
It's delicious, some people with stomach problems think it's medicine.



And if your fence is made out sausages, than you can use a lot of it.

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When I don't know what I'm doing, then I'm experimenting......

[IdaKraut]

Gulyás,

Your finished pickles look great. So it only took 5 days total to produce these? When you say you added toasted bread with yeast, did you add yeast or did you mean you used bread made with yeast that was toasted? I would like to try your recipe but want to check with you before proceeding.

Are the pickles crunchy or soft? How sour do they taste (old fashion barrel cured pickles were sour, as in sauerkraut sour, and somewhat crunchy from what I remember)?

Thanks.

[Gulyás]

I let these pickles ferment for 3 days, (not 5), because it was cool here. Just wanted to make sure they are done. When they are brown color like the picture, they are done.
I like them mild, if you add more salt, it gets saltier, more sour too.
Also, the longer you have them in the refrigerator, the more sour they get, just like sauerkraut.
I used the kind of bread, that was made with yeast, did not add extra yeast.
You can use bread fresh, or you can toast it, makes no different, half a slice is enough to start the fermentation.

I have my own garden, but if you buy them get the fresh/hard ones, then they stay crunchy.

After few months, if they last that long, they get softer.
You can make them winter time too, in the kitchen, at room temperature, but use sliced potatoes, instead of bread to ferment. It takes longer, maybe a week or so.

After wile in storage, they get as sour as the old fashioned barrel cured pickles.
The old fashioned were planed to last long for winter, so they used more salt.

Try it with no more than 50 grams of salt/US gallon first, otherwise it gets salty, instead of sour. But some beer drinkers do like it salty.

[Gulyás]

Depending on how tight you pack the cucumbers, you'll need a little more than 1 liter of water in a US gallon jar.
I just picked my next bath of fermentation, with lots of garlic, and this time some hot pepper, and muster seeds.

[ursula]

Happy birthday Joe! I hope you have a lovely day.
Your cucumbers look beautiful. I'll bet you have a wonderful vegetable garden.
Best wishes Ursula

[IdaKraut]

Joe,

Thank you for your detailed instructions. I didn't realize how easy this sounds to make. I will be putting this on my "to do" list. Thanks again!

[Gulyás]

Thank You Ursula.
My garden is kind of nice, because it's one of my hobbies.