Thanks to all who attended the Festival! We hope you had as much fun as we did!

Here are some reminders about how to care for your DIY Garlic-dill Cucumbers or Garlic-Dilly Beans!

  1. Be┬ásure to “burp” your jar every day to release normal pressure build-up.
  2. If you bought a Small batch fermentation kit (like MasonTops or Ferment’n), use the weight(s) and apply the lids. Follow instructions to apply the fermentation kit.
  3. You can add a fruit leaf like a grape leaf, bay leaf, peach or apple leaf, or even a bag of black tea. THIS WILL HELP THE PICKLES STAY CRISPY AND CRUNCHY!
  4. If not using a kit, remove lid and ring, add a weight (a river rock, small jar filled with water, or plastic bag filled with water) to keep the veggies under the brine. It’s Fine Under the Brine!
  5. Cover the jar with a clean dish towel or tea towel and wrap a rubber band around it (to keep flies out).
  6. Let it ferment on the counter at least 6 days. Taste it; when you like the taste and texture, remove the fermentation weight and lid (if using), add regular mason jar lid, and store in the refrigerator.
  7. If you added BOTH beans and cucumbers to the jar, note that beans will soften sooner than cucumbers. Feel free to remove the beans to another jar and let the cukes go a few more days.
  8. The pickles will keep in the fridge for up to 3 months!

 

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