Unless you live in Seoul and you have lots of money to blow dill pickles are probably off the menu in Korea. But they certainly don’t have to be. It turns out that making your own is dead simple and takes less than a week and you don’t even need any canning equipment. All you need is a big jar, some fresh cucs, a dash of spice and some salt. Dill, of course, is one of those spices and can be hard to find here. The best solution is to grow your own or bring some dried dill with you. You can of course just skip the dill and just leave it out.
1/4 cup of Alkali salt
2 liters filtered water
4 bags of Emart cocktail pickles
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
4 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill
Fill a clean glass jar with boiling water to sterilize it.
Combine the salt and water and dissolved.
Rinse the cucumbers thoroughly and cut off the stems.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into your sterilized jar and fill up with washed cucs.
Pour the brine mixture over the cucumbers until they are completely cover. Pour the rest of the salt water into a sandwich-sized ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
The fermentation is complete when the pickles taste sour and the bubbles have stopped forming; this should take approximately 3 days. After that, but the lid on the jar and place in the refrigerator. Store for up to 2 months in the refrigerator, skimming as needed. If they go soft or start to stink they have gone off and you need to chuck them. But they won’t last that long, I assure you.
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