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Long-Fermented Kosher Dill Pickles
- ½ cup Pickling Spice
- 1 bunch fresh dill
- Several handfuls of fresh, untreated grape (or scuppernong) or black currant leaves (optional)
- 7 pounds pickling cucumbers (no longer than 4 inches, if possible, for easy packing)
- 4 cloves garlic, peeled but left whole
- 1 cup cider vinegar (5% acidity; optional)
- ¾ cup pure kosher salt
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 12kcal (1%)|
|Total Fat 0g (0%)|
|Saturated Fat 0g (0%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 3g|
|Dietary Fiber 0g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|