Dill-fermented peppers
Pepinillos fermentados al eneldo
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
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- Author
- Equipo Cocinoa
- Preparation time
- 90 min
- Servings
- 8
Long-process recipe
About 7 days from start to finish
It isn't made in one go. Start a batch: we keep the date you started, remind you at every step and you can add it to your phone's calendar.
Preserve safety
- Fermentation: keep everything under the brine. White film can be skimmed off; if coloured or fuzzy mould or a bad smell appears, discard the batch.
- Throw away jars that bulge, leak or spurt when opened. Botulism does not change smell, colour or taste: always follow a tested recipe and keep a preserve in the fridge once opened.
General guidance, not a substitute for a tested recipe. Sources: AESAN · NCHFP (USDA)
Summary
Crunchy peppers and fermented acids in brine, without vinegar, like those of barrel.
Ingredients
- 4 cloves Garlic
- 40 g Salt (sin yodo)
- 1 teaspoon Black pepper (en grano)
- 1 l Water (sin cloro (embotellada o hervida y fría))
- 1 bunch Dill
- 1 teaspoon Mustard Seeds
- 2 leaves Laurel (ayudan a que sigan crujientes)
- 1 kg Cucumbers (pequeños y firmes)
Instructions
Wash the pickles, cut a slice from the end of the flower and leave them an hour in very cold water.
60 min
Dissolve the 40 g of salt in the liter of water: it is a 4% brine.
10 min
Put the garlic, the dill, the laurel and the spices in a clean jar, press the pickles over and cover them with the brine. Place a weight to get them submerged.
20 min
Fermented at 18-22 ° C with untightened cap. The white foam on the surface is removed; if you see colored mold or smell bad, discard the lot.
7 days
When they are acidic to your taste, close the jar and keep it in the fridge. They are kept in cold for several months.
Videos and links
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Deliciously Easy Brazilian Coconut Chicken Ready in 35 Mins (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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