I am a little late blogging about my final attempt to making my pickled cucumbers. I am confident that they will turn out better than my attempt before. This time making my cucumbers I used pickling cukes which are much better than the previous cucumbers I used. I also noticed that my pickles were very salting and I could not taste the dill in them. This time I added and little less salt and a little more baby dill to level out the taste. The mason jars I used may still be a little big, but I could not get my hands on smaller ones. I also had to add a little more water than the recipe calls for in order to fill the jars. I hope everyone
enjoys!

Observations:
The water is a cloudy green and all of the dill is settling on the bottom.
They smell like dill and water.
Still a little salty, but much better than the last batch, they remind me of kosher dill pickles.

Here are the steps I took:

first I cut the cucumbers in long quarter then arranged them in the mason jar.

The I mixed the water, salt and dill together and poured on top of the pickles in the mason jar and topped off with plain water.

After trying my first batch of my pickled cucumbers I realized that I did not use the right kind. Instead of pickling cucumbers, I used regular ones. When I tasted them, I did not taste the dill in them. They tasted like an extremely salty cucumber. For my next batch I am going to put a little less salt then before in order to help bring out the dill and keep my face from puckering.


While making my next batch I will upload some picks to visualize the exact steps I took.

I first attempting making my fermented pickled cucumbers. I'm a little nervous as to how they are going to come out . I had a couple minor difficulties and I'm curious as to how it is going to affect my outcome. My first complication was finding whey, I went to three different stores and could not find anything. So instead I used an additional tablespoon of sea salt. Secondly, I had to use a jar that was a little bigger than suggested in the recipe. Lastly, my stepfather put my cucumbers in the fridge when they are not suppose to be in there for 2 to 3 days. I'm not sure if that will affect my outcome at all, but I'll find out in three days. This recipe was overall really easy, but I have never made a food like this, and I am very curious as to how they are going to taste.

For my project I am going to make pickled cucumbers. I love dill pickles, but have never had the oppurtunity to make them before. This is a new experience for me and I hope they come out well!!



What i will need:

3 cucumbers

1 tablespoon of fresh dill if you have it

1 tablespoon sea salt

4 tablespoons whey (if you have none, use additional 1 tablespoon salt)

1 cup of filtered water