Fermented dill pickles (USDA home method)
Fermented cucumber - United States. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Per gallon of container capacity
- 4 lbs of 4-inch pickling cucumbers, 1/2 cup salt, 1/4 cup 5 percent vinegar, 8 cups water
- Recommended fermentation temperature
- 70 to 75°F
- Above which the pickles go too soft
- 80°F
- Time at 70 to 75 F
- about 3 to 4 weeks
- Time at 55 to 65 F
- 5 to 6 weeks
- Blossom end
- Cut off 1/16 inch and discard
- Storage of the finished ferment
- about 4 to 6 months refrigerated, with scum and mould removed regularly
Use the following quantities for each gallon capcity of your container.
Store where temperature is between 70°F and 75°F for about 3 to 4 weeks while fermenting.
Avoid temperatures above 80°F, or pickles will become too soft during fermentation.
Store where temperature is between 70°F and 75°F for about 3 to 4 weeks while fermenting.
Temperatures of 55° to 65°F are acceptable, but the fermentation will take 5 to 6 weeks.
Cut 1/16-inch slice off blossom end and discard.
Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.
How it is made, step by step - 9 steps, each one quoted from USDA/NCHFP Dill Pickles.
Same substrate
- Asinan
- Brined cucumber pickles
- Dry-salted cucumber pickle
- Fermented cucumbers
- Jiang-gua
- Khalpi
- Oiji
- Pao cai
Same region
- Brined cucumber pickles
- Chow-chow
- Fermented cucumbers
- Fermented olives
- Sauerkraut
- Sauerkraut (USDA home method)
Fields on this page come from USDA/NCHFP. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.