Sunday, June 2, 2013

Lacto-Fermented Dill Pickles


One 1/2 gallon mason jar

5 tbsp sea salt

2 quarts of water

4 grape leaves (these give your pickles a snappy, crunchy texture!)

6 cloves of garlic, peeled

2 large heads of fresh dill

1 tsp peppercorns

1 tsp mustard seeds

1 tsp coriander

Pickling Cucumbers


1. Make brine with salt and water, dissolve salt. Add grape leaf to mason jar along with a few garlic cloves, 1 head of dill and about 1/3 of the spices. Pack half the cucumbers tightly on top.

2. Repeat a layer of leaves, garlic and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.

3. Pour brine over pickles, leaving 1-2 inches of head space. Place another leaf on top of cucumbers as a cover between  pickles and surface. Put airlock on and place jar in a cool place (50 F.) for 2 weeks. Make sure everything stays under the brine!

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