Fermented Sour Dill Pickles

Mix. In a large bowl mix 1 l iter cold water now with 60 ml of salt mixing to dissolve the salt while that is happening wash cucumbers then trim now off the flower end now opposite of the stem now using a paring knife set now cucumbers in cold saltwater now bath let stand while now you prepare the spice now mixture in a small bowl mix 2 tablespoons of mustard seeds now with the allspice juniper turmeric now coriander cloves ground ginger bay now leaves cinnamon and star anise now if using measure out now 1 tablespoon pickling spice puree and reserve the rest for a future now batch wash 1 946 ml glass canning jar now with warm soapy water and rinse well now pack the sliced onion now garlic dill 1 tablespoon now pickling spice and remaining 1 now tablespoon mustard seeds into the now jar pressing firmly into the now bottom in a medium bowl mix remaining 2 tablespoons salt with 946 ml cold water until salt is dissolved tip off the liquid from cucumbers and pack into now the jar stream saltwater brine over cucumbers until lidded close jar fitting it with a pickle now pipe or other airlock now system for canning jars set fermenting vessel in a leave to go cold now dry location away from direct sunlight now to ferment ideal fermentation temperature is 15°C 16°C to 20°C 21°C dry basements are now ideal as they maintain a now relatively consistent temperature check on now your fermenting vessel every few now days looking for any evidence now of spoilage or rot you now may notice some whitish growth now this is yeast and can now be skimmed or if you now re like me you can now toss the batch if you now see yeast as it can now affect the flavor of the now pickles your crock should develop now a sour aroma if it now smells of mold or rot now and the cucumbers are gray now soft or otherwise discolored your now batch has been contaminated and now must be discarded the exact now fermentation time is hard now to predict but generally it now takes about 3 weeks now to reach the half sour now stage and 6 weeks now to reach the full sour now stage when your pickles now reach your desired sourness level move to the refrigerator now the finished pickles can be chilled for up to 2 months now variation to make a polish now style vinegar fermented hybrid pickle now follow the recipe as written tipping in 240 ml of white vinegar now for every quart of water this method now comes directly from my husband s family.