"I tried the search feature but haven't found much, maybe I'm searching wrong"

I know your pain, I've been trying to find a dill pickle Zucchini recipe without any luck.

I found one recipe by googling. I am not sure it would be safe for BWB canning after fermentation although it says that it is. Would it make any difference as far is canning is concerned if I added some peppercorn, red pepper flake and maybe an onion or 2? I am including a link to the recipe for someone far more knowledgeable than I to take a look at to see if they think its safe to can. I would still like to see what your pickle recipes are so I can try some.

Here is a link that might be useful: Fermented Kosher Dill Pickles

Try The Joy of Pickling. Though I don't know of any recipes for canning fermented pickles. I would think you'd lose that crunch (though Pickle Crisp is used in 'quick' recipes that use vinegar).

You might want to try asking Linda Ziedrich (thepicklelady). She sometimes posts here, but she's got her own blog. She also edited the new USDA Guide to Canning.

Here is a link that might be useful: A Gardener's Table

I am looking for a good old fashioned FERMENTED KOSHER DILL PICKLE recipe

Have you gone through all the pickle recipes at NCHFP? Specifically the Fermented Dill Pickles recipe?

The search pull up lots of recipes for me. Some 600 threads on pickles and pickling but you just have to skim through them with 'Find' tool looking for "recipe" for a few minutes to find several. Just a few examples:

Claussen-type Dill Pickles

Kosher Dill Heinz Recipe

Linda Lou's Sweet Pickle Chunks

McClure's-type Garlic Dills

But the old fashioned right-from-the-barrel-Grandpa's-store-dills recipe? No way, not since listeria was discovered. :)

Dave

I tried this recipe for the first time last year and due to user error they weren't what I was hoping for. I think I would have had better success with a crock tho.

My regular pickles turned out great so I'm not sure if I will bother with fermented pickles again.

Here is a link that might be useful: Bernardin recipe

There's no problem with canning fermented pickles, though you may want to rinse the pickles and use a fresh finishing brine in the jars. Personally, I find the original brine to be "funky" once the pickles are done and I'm not eager to jar up that stuff.

There is a ton of information on this forum about fermentation, temperatures, salt ratios, canning, you name it. A search will pull up more information than you can absorb.

I will list again one of the best free resources with an excellent tutorial on fermented pickles, a recipe for finishing brine and a troubleshooting guide.

I second the recommendation on Ziedrich's book and blog also. Excellent resources.

Carol

Here is a link that might be useful: Homemade Pickles & Relishes

Thanks for that link Carol! Hmm, I'll have to look at Joy of Pickling (I have older edition) again to see about processing the fermented dills. I don't recall reading anything about that, and somehow missed that info on NCHFP. I was making 5 gal at a time and having to store them in the fridge last year (my cousin's cukes, so they got most of them, my pickling cukes didn't do well last year).

Hopefully I'll get a good harvest this year and will be able to can some more pickles - we missed them this winter!

Well I have 25 pounds of Kosher Dills doing their thing in 2 different stone crocks slowly fermenting away. I am fixing to start making cucumber relish some sweet and some spicy.

ajsmama thanx for the link,looks like it will be an interesting read.

Dave I saw most of those recipes and they weren't what I was looking for. I never even heard of the NCHFP. But than I am new to gardening and even newer to canning so that shouldn't be much of a surprise. I thank you for that link and I have bookmarked it for future use.

akRoach I have also bookmarked your link for future use also thank you for it.

Carol your link has also been saved so that I can explore it later on.

I want to thank all of you for your replies and links, I am slowly learning there is much MUCH more for me to learn and I appreciate any and all help that is passed on to me on that road. As I tell people all the time "I know just enough to be dangerous to myself".