fresh kirby cucumbers, the small ones for pickling
1 quart water
2 tablespoons plain salt (non iodized)
2 to 4 cloves of garlic, peeled and coursely chopped, per quart
1/2 teaspoon whole black peppercorns per quart
1 teaspoon mustard seeds (brown or yellow) per quart
1 teaspoon dill seeds or 1 seed head of dill per quart
1 large bay leaf per quart
1 fresh grape leaf or fruit tree leaf (apple, plum, cherry) per quart
1/4 teaspoon crushed red pepper or 1/2 of dried red pepper per quart
3 or 4 allspice berries or cloves or a 1/2 inch piece of cinnamon stick per quart
clean quart jars or larger clean glass container with lid
Instructions
This is a recipe that you may freely adapt to your liking. Also it is a recipe for those not
put off by fermentation, including a bit of mold or slime on top of the brine and
cloudiness of the pickle juice. There may even be bubbles!
Buy or grow fresh cucumbers. I like them 3 to 4 inches long and 1 to 1 1/2 inches wide.
Wash them and cut the blossom end off as they say there is an enzyme that makes the
cucumbers mushy in that portion.
Bring the water to a boil and add the salt. Let it cool while you are fixing up the jars.
This is about enough brine for a gallon jar of tightly packed pickles. You can easily
make more brine if needed.
Take the clean glass jars and pack in one layer of trimmed cucumbers. Add the garlic
cloves, peppercorns, mustard seeds, dill head or seeds, bay leaf and optional hot chile.
If you like pickles with the aromatic flavors you can add any or all of the following- whole
allspice, cloves, or cinnamon stick. Then pack in another layer of cucumbers and top
with the grape leaf. Pour in cooled brine to cover the cucumbers. Top open jar with a
glass cup or jar with some water in it to weigh down the pickles so they stay submerged.
Put jars of pickles in a cool dark place with a pan underneath because sometimes they
overflow while fermenting. Check them every 3 or four days and skim off the slime or
mold that may form on top. Add more water if the brine evaporates. In one week you
will
have half sour pickles. In three weeks (or up to 6 weeks of fermenting) you will have full
sour pickles. When they are done to your liking (cut off a slice and taste it. You can put
the pickle back in to finish fermenting if not done.) When the pickles are done, wipe off
the top of the jars, put lids on, and put them in the refrigerator. The cold stops the
fermentation and they will keep for several months if you don't eat them up!
Originally Submitted
9/26/2014
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