Dill Pickle - ou Cornichon à l'aneth mariné au soleil

Cf. l'ABC des marinades pour des informations de base
Temps requis: 3 à 5 jours
Difficulté: très facile

Petits conseils MS

• il est important de piquer les cornichons toujours avec une fourchette propre pour ne pas "contaminer" la saumure et détruire les cornichons;
• ne jamais utiliser ses doigts pour la même raison.

1. Laver les cornichons; passer une lame de couteau dans la chair dans le sens de la longueur; d'eacute;poser en rangs serrés dans les pots à la verticale;
2. mettre tous les ingrédients aromatiques; recouvrir d'eau bouillante; bien brasser le tout et refermer;
3. déposer les pots à l'extérieur en plein soleil pendant 3 à 5 jours selon la grosseur des cornichons; goûter pour vérifier;
4. réfrigèrer ensuite - le froid arrête la fermentation. Kosher or Garlic Dill Pickles No vinegar! That's the key to real, deli style, kosher dills. Use fresh, crisp pickles for best results. Water, coarse kosher salt or pickling salt, garlic, pickling spices and dill combine with cucumbers to produce a brine. The brine is formed when the salt draws acid from the pickles and combines with the other ingredients. 3-5 days gives you half sours, 12-20 days gives full sours. Refrigeration stops the fermentation process. You can taste them while they are fermenting and adjust spices. There is really no way to hurry them up. Double recipes as required. Just fill each jar you have until you run out of ingredients. Per gallon jar: 8-10 cucumbers for pickling (a medium size) 1 large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing) 4-6 large cloves of garlic, flattened water 1/2 cup coarse kosher salt or pickling salt 4 teaspoons pickling spice (Blue Ribbon, or other) 1-2 large bay leaves Note: Some recipes call for boiling the water (about 4 cups) with the salt and pickling spice, then refrigerating until icy cold. An extra step that works but is not necessary. Do NOT use warm water on the cucumbers in any case. Pack each jar with cucumbers, sprinkling salt between each layer. Add pickling spice, salt, dill (dill heads) and bay leaves. Fill jar with water but leave two inches of room for brine to form. You may prepare this in large crocks (something non-reactive) and then transfer to glass jars when finished. Weigh cucumbers down to keep submerged and cover. After 2-3 days, remove scum (if any has formed) and adjust spices. Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber. Once they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate. Ferment longer (12-20 days) for pungent sour pickles. (They will still ferment in the fridge but not quickly).