How to make homemade dill pickles 🥒 with the lactic fermentation process. It doesn't get much easier than this and you don't have to do canning. This natural process is healthy for you and your pickles will last longer than it takes for you to scarf them down. Lacto fermentation is nature's way of preserving food.
This video will give you answers to question like:
Why do my pickles get cloudy?
How long do pickles last?
Are homemade pickles good for you?
Why are my pickles soggy?
How to make homemade pickles crunchy?
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This easy dill pickle fermentation recipe will result in crunchy, great tasting and long lasting pickles.
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Recipe:
1 gallon of chlorine free water (Spring Water if needed: amzn.to/3gQ2Gfr)
6 tablespoons kosher salt: amzn.to/306xFxg
1 bunch of fresh dill (or 2 tsp dried if not available amzn.to/2BRsppa )
2 Tbsp pickling McCormick Pickling Spice - amzn.to/2DyOvgz
3 Tbsp Minced Garlic: amzn.to/3fxsLzT
2 Tsp Whole Mustard Seeds: amzn.to/3265AbI
2 Tsp Fennel Seeds: amzn.to/2W9e9Pv
2 Tsp Allspice, whole: amzn.to/2OhslBy
2 Tsp Red Pepper Flakes: amzn.to/2DyQr8L
1/2 Cup Cider Vinegar: amzn.to/3ehEJw0
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