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Fermented Dill Pickles

Before you jump to Fermented Dill Pickles recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us believe that comfort foods are not good for us and that we must avoid them. However, if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are several foods that, when you eat them, can boost your mood. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.

Your mood could actually be helped by green tea. You knew green tea had to be included in this article, right? Green tea is high in a particular amino acid referred to as L-theanine. Studies have shown that this amino acid basically induces brain waves. This helps focus your mental energy while simultaneously making the rest of your body more relaxed. You knew that green tea helps you become healthier. Now you are aware that green tea can help raise your mood as well!

As you can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to fermented dill pickles recipe. To cook fermented dill pickles you only need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Fermented Dill Pickles:
  1. Provide 46 oz jar sterilized
  2. Use 8 medium pickling cucumbers
  3. You need 1 1⁄4 pints water
  4. You need 6 tbsp salt
  5. Get 1 tbsp whole pepper corns, black
  6. Use 2 clove garlic cloves, crushed
  7. Use 1 tbsp dill weed
  8. Take 2 tbsp dill seed
  9. Use 1 gallon zip lock bag
  10. Provide 1 water
Steps to make Fermented Dill Pickles:
  1. Take the jar fill with cucumbers. Add dill weed and seed. Add crushed garlic.
  2. Take the water hot from the tap add salt and desolve the salt. Pour it over the contents of the jar.
  3. Take the zip lock bag add water cover over the opening of jar. This will allow gases to escape safely. Put in a cool dry place.
  4. Let sit 6 - 7 days when bubbles have quit rising. Check it a couple of times a day to skim the scum off top if any gets on bag rinse it off.
  5. Once this happens, cover the jar loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be throwed out.
  6. I put a cucumber across the rest that fit tight to keep the rest below the brine at least 2 inches. This is important. The longer the stay in the brine the more sour they become.

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