Question

If anyone has HORMAN'S ORIGINAL SOUR DILL PICKLE

Than please send ingredients if you don't have do not answer the question please answer if you know than please answer because it is Project​

Answer 1

Answer:

To make sour pickles, you’ll need to prepare a saltwater brine by warming water and salt together, and then cooling it to room temperature. After that, you’ll pack a jar with fresh cucumbers, garlic, dill and other spices. Next, pour the brine over the cucumbers and seal the jar. After that, all you need to do is wait. And within a week or so, you’ll have naturally fermented pickles.

But, as you make your pickles and ready them for fermentation, there’s a few things you should keep in mind.

Use a fermentation seal and a weight. A weight will help keep your cucumbers submerged while they ferment. While a seal will allow carbon dioxide to escape without letting oxygen in. And they both help prevent mold formation.

If you don’t use a seal, burp your pickles every two or three days to allow carbon dioxide to escape.

Use horseradish leaf. Horseradish leaf will help keep your pickles firm, and prevent them from becoming mushy. You can also use grape leaf, cherry leaf or even black tea.

Explanation:

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Answer 2

Explanation:

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