Fermented Dill Pickles – “Clausen” Type
1 Gallon Jar Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp. Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 cup Vinegar
1/2 cup Salt
1 1/2 Quarts Water
In 1-gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower
heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and
add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in
a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area.
Let jars stand for 12 hours. Label and date. Store in a dark, cool area.