By Lori
Fermented Pickle Chips
Pickle chips. Sandwich pickles. Pickle slices. Whatever you call them, we can all agree that having a big jar of super garlicky, dill-packed fermented pickles in the fridge is an absolute must. These are the homemade pickles that we are scooping out to stuff into sandwiches, burgers or to tide us over as we contemplate what’s on hand to make for dinner.
Updated at: Thu, 17 Aug 2023 03:37:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
0
Low
Nutrition per serving
Calories10.4 kcal (1%)
Total Fat0.1 g (0%)
Carbs2.5 g (1%)
Sugars1.1 g (1%)
Protein0.5 g (1%)
Sodium350.4 mg (18%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
32 servings
Instructions
Step 1
Wash and trim both sides of the cucumbers, cut into uniform slices. Chill in ice bath for 20 minutes.
Step 2
Dissolve 2 tablespoons salt in 1 quart of water to make the brine.
Step 3
Pack cucumbers, tea bag, dill, peppers and garlic into fermentation jar. Pour brine over to cover. Add fermentation weight. You want the packed cucumbers to be completely submerged when weighted. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Step 4
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 3 days at room temperature out of direct sunlight, brine will turn from clear to cloudy. Taste pickles after 3 days. If you want them to be more sour, leave for another 1-2 days before moving to the fridge. Pickles are ready to eat immediately, but we like them even more after a week and will keep refrigerated for at least 2 months.
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