raw pickles- anyone?

[brocktune]

anybody know a way to make pickles raw?

[mattsonfamily]

Fermented Dill Pickles (by the gallon)
Use the following quantities for each gallon capacity of your container.

4 pounds of 4-inch pickling cucumbers
2 Tablespoons dill seed, or 4 to 5 heads fresh or dry dill weed
1/2 cup salt
1/4 cup vinegar (5 percent)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 teaspoons whole mixed pickling spices (optional)


Wash cucumbers. Remove blossom end and discard, leaving 1/4 inch of stem attached.

Place half the dill and spices on bottom of a clean, suitable container. Add cucumbers, remaining dill, and spices.

Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight.

Ferment pickles. Check the container several times a week and promptly remove surface scum or mold. If the pickles become soft, slimy, or develop a disagreeable odor, discard them.

Fully fermented pickles may be stored for about 4 to 6 months in the refrigerator.

Fermenting temperatures and times
Temperature Time Comments
below 55 degrees F -- product may not ferment
55-65 5-6 weeks
70-75 3-4 ideal temperature
above 80 -- product may soften or spoil