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You need pure maple syrup.
Use vinegar.
Use water.
You need to prepare kosher salt.
You need sterilized jar.
You need to prepare yellow mustard seeds.
Provide bay leaves, crumbled.
You need dill weed.
Prepare whole juniper berries.
Provide sliced cucumbers, washed first.

Homemade Dill Pickles - Naturally Fermented, Whatever That Means. This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to. The cool thing about dill pickles?

In a pot heat the water, vinegar, and half the salt, bring to a boil.
To the jar add the cucumber slices, mustard seeds, dill weed, bay leaves, half the salt, and maple syrup..
When the vinegar solution has boiled pour over the cucumbers..
Add the juniper berries. Then Add the lid tightly and shake till the jar contents are mixed well. Be careful the jar and lid will be hot.
You can put into refrigerator for a minimum of 1 week or put on a shelf and wait 6 weeks. As it cools the lid should seal if not add to refrigerator.
Serve I hope you enjoy!.

You can chop them up and mix them into all sorts of dishes to bolster savory flavor. Not to mention that pickle juice is pretty much a miracle. All the pickles in my book are sour; pickles are by definition sour. But the New Yorkers were looking at recipe Layer the cucumbers in a gallon jar with the dill, hot peppers, peppercorns, and coriander. Refrigerate after opening. (I laid out the recipe for a single pint of pickles to.

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