Research Links

• G: dill pickle recipe
• Love and Lemons: Dill Pickles
• Easy Homemade Dill Pickles

Purchasing Links

• MercadoLivre: Endro Semente 250gr  – best price – bought  5 units to get free shipping. 5th unit was in lieu of shipping.  Same vender: Rotulo do Bem has fennel seeds by the 250g packet

RotuloDoBem – Sao Paulo 

• rotulodobem.com.br

Rotulo Do Bem Comercio de produtos naturais LTDA 

CNPJ 42.845702/0001-16

IE31640640651110

Avenica Guilherme Cotching 1437  Vila Maria Sao Paulo 

Effective Fed and State tax: 32% 

Phone: 11-99615-0682

Ingredient Procurement  – The challenging ones

• Dill seeds
• Dill weed
• Pickling salt – no additives / iodine / anti caking  – affects taste and makes brine cloudy  — kosher salt must be checked for anti caking.

 

Full Ingredient List

• 1 1/2 pounds  cucumbers
• 4 cloves  garlic
• 2 teaspoons dill seeds
• peppercorns
• red pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup apple cider vinegar
• 1 cup water
• 4 teaspoons salt

 

Other possible ingredients

• mustard seeds – in German sweet pickles from Bistek.

Slack Server Notes and Links

• Easy Refrigerator Dill Pickles
• Picking the Best Types of Cucumbers for Pickling
• Health food store may have pure salt

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W Baker Recipe

Best pickles ever.  I've made them for 3 decades.  They're best after 2 years. Per quart portions:  

• 3/4 tbs red pepper flakes
• 4 tsp minced garlic
• 16 peppercorns
• 1 tsp dill seed
•   1 tsp food grade Calcium Chloride – AKA "Pickle Crisp"

Brine:

• 1.5 cups of cider vinegar
• 1.25 cups white vinegar
• 3 cups of water
• 1/4 cup kosher salt – ( because it does not have anti caking ingredients )
• 2 2/3 tbs sugar.

Water can:  25 mins depending upon how cukes are cut.  Generally I cut lengthwise.

Notes

• You want specific pickling cucumbers.  If they're sweet pickling down there, they'll know the variety.  You just want the raw cukes. 
• Description: Generally they're shorter and thicker and have a curl to the overall veg than a standard green cuke. 
• The 'meat' is denser than than your standard one.  Ask.  They'll know the difference.
• As to water canning, standard rules apply.  In a large pot, put your sealed jars up to their necks in water and boil for 25 – 35 mins.  Lids should deform to seal after removal in about 15 – 25 mins.

Example Variety 

• Cucumber Seeds, Dutch Yellow or Gele Tros  – note the gentle overall curve 

 

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First Experiment 

Notes

1. Refrigerator pickles – quicker turn around in case it is a failure and less equipment needed 
2. Used regular cucumbers – thinking since they are not being heated they will not soften up too much to be appealing – this was verified by the results.
3. Carrots and zuchini included in case a harder vegetable was required.  They also turned out good. Carrots obviously not as good as they are very hard in comparison.
4. Placed the flavoring ingredients in the jars first.  Placed the vegetables in second.  Brought the brine to a boil to sterilize.  Poured slowly over vegetables to get some heating action but was very slow to avoid cracking the glass.
5. Put rosemary instead of dill in one jar as a test 

 

  

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emil bbinder  / Slack

My buddy is from Poland.  He makes his grandma's sour pickles all the time, it's a live ferment I've helped him before.

• 3 Tbls pickling salt
• 1/2 gallon hot water (preferably filtered)

wash cucumbers and pack into mason jars with several cloves of fresh garlic and dill with a wedge of horseradish root (keeps pickles crispy) He put garlic dill and horseradish at bottom to keep submerged. dissolve salt in hot water and pour into jars so everythings underwater and put lids and rings on but loosely. Put the jars someplace dark and cool like a basement and in a box because the ferment gets bubbly and will spill a little sometimes. I've had jars of those for five years before eating them and they still tasted OK and felt great after eating them.