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CANNING RECIPE: Fermented Dill Pickles

Per gallon jar

4-lbs of 4-inch cucumbers
2-tbsp dill seed or 4-5 heads fresh or dry dill weed
-cup salt
-cup vinegar (5%)
8-cups water
2-cloves garlic (optional)
2-dried red peppers (optional)
2-tsp whole mixed pickling spice (optional)

Wash cucumbers wells
Cut 1/16 off blossom end and discard
Leave of stem attached
Place half of dill and spices on the bottom of the clean suitable container
Add cucumbers, remaining dill, and spices
Dissolve salt in vinegar and water and pour over cucumbers
Add suitable cover and weigh down so all is submerged
Store at 70*F for 3-4 weeks
55-65*F temperature will result in a 5-6 week fermentation process
Avoid temperatures over 80*F
Check the container several times a week to remove mold and scum

Fully fermented pickles can be stored in the original container in the refrigerator as long as you remove the scum on a regular basis
Canning is an excellent way to store them

Pour the brine into a saucepan
Heat slowly to a boil and simmer for 5-minutes
Filter the brine through a coffee filter to remove cloudiness if desired
Fill clean canning jar with pickles and hot brine leaving headspace
Adjust lids
Process in boiling water canner, pints 10 minutes, quarts 15 minutes