Michigan
State University Extension
Preserving
Food Safely - 01600129
10/13/97
USE THE FOLLOWING QUANTITIES FOR EACH GALLON CAPACITY OF
YOUR CONTAINER
lb. of 4- inch pickling cucumbers
2 tbsp. dill seed or 4 to 5 heads fresh or dry dill weed
1/2 cup of salt
1/4 cup vinegar (5% acidity)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 tsp. whole mixed pickling spices optional)
PROCEDURE: Wash cucumbers. Cut 1/16-inch slice off
blossom end and discard. Leave 1/4-inch of stem
attached. Place half of dill and spices on bottom of a
clean, suitable container (see explanation following
processing times). Add cucumbers, remaining dill, and
spices. Dissolve salt in vinegar and water and pour over
cucumbers. Add suitable cover and weight. Store where
temperature is between 70 and 75 degrees Fahrenheit for
about 3 to 4 weeks while fermenting. Temperatures of 55
to 65 degrees Fahrenheit are acceptable, but the
fermentation will take 5 to 6 weeks. Avoid temperatures
above 80 degrees Fahrenheit or pickles will become too
soft during fermentation. Fermenting pickles cure slowly.
Check the container several times a week and promptly remove
surface scum or mold.
CAUTION: IF THE PICKLES BECOME SOFT, SLIMY, OR DEVELOP A
DISAGREEABLE ODOR, DISCARD THEM. Fully fermented pickles
may be stored in the original container for about 4 to 6
months, provided they are refrigerated and surface scum and
molds are removed regularly. Canning fully fermented
pickles is a better way to store them. To can them, pour
the brine into a pan, heat slowly to a boil, and simmer 5
minutes. Filter brine through paper coffee filters to
reduce cloudiness, if desired. Fill hot jars with pickles
and hot brine, leaving 1/2-inch headspace. Adjust lids and
process as below, or use the low temperature pasteurization
treatment (see directions following boiling water canner
processing times).
RECOMMENDED PROCESS TIMES FOR DILL PICKLES
IN A BOILING-WATER CANNER
Style Process Times at Altitudes of
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Raw Pints 10 min. 15 min. 20 min.
Raw Quarts 15 20 25
LOW-TEMPERATURE PASTEURIZATION TREATMENT FOR PROCESSING
CAUTION: USE ONLY WHEN RECIPE INDICATES.
The following treatment results in a better product
texture, but must be carefully managed to avoid possible
spoilage. Place jars in a canner filled half way with
warm (120 to 140 degrees Fahrenheit) water. Then, add hot
water to a level 1 inch above jars. Heat the water enough
to maintain 180 to 185 degrees Fahrenheit water
temperature for 30 minutes. Check with a candy or jelly
thermometer to be certain that the water temperature
is at least 180 degrees Fahrenheit during the entire 30
minutes. Temperatures higher than 185 degrees Fahrenheit
may cause unnecessary softening of pickles.
SUITABLE CONTAINERS, COVERS, AND WEIGHTS FOR FERMENTING FOOD
A 1-gallon container is needed for each 5 pounds of fresh
vegetables. Therefore, a 5-gallon stone crock is of ideal
size for fermenting about 25 pounds of fresh cucumbers.
Food-grade plastic and glass containers are excellent
substitutes for stone crocks. Other 1-to 3-gallon non-food-
grade plastic containers may be used if lined inside with
a clean food-grade plastic bag. CAUTION: Be certain that
foods contact only food-grade plastics. Do not use garbage
bags or trash liners.
Cucumbers must be kept 1 to 2 inches under brine while
fermenting. After adding prepared vegetables and brine,
insert a suitably sized dinner plate or glass pie plate
inside the fermentation container. The plate must be
slightly smaller than the container opening, yet large
enough to cover most of the cucumbers. To keep the plate
under the brine, weight it down with 2 to 3 seal quart jars
filled with water. Covering the container opening with a
clean heavy bath towel helps to prevent contamination from
insects and molds while the cucumbers are fermenting. Fine
quality fermented cucumbers are also obtained when the plate
is weighted down with a very clean food grade plastic bag
filled with 3 quarts water containing 4-1/2 tablespoons of
salt. Be sure to seal the plastic bag. Freezer bags sold
for packaging turkeys are suitable for use with 5-gallon
containers.
The fermentation container, plate, and jar must be washed
in hot sudsy water, and rinsed well with very hot water
before use.