Ingredients:
5 pounds of small organic cucumbers, unwaxed and unwashed. (fresh & crisp!) (ideally 2 to 4 inches long)
1 head organic garlic
3 dried sprigs of dill weed with heads
1 cup unrefined sea salt
16 cups of water (filtered)
10 peppercorns
6 liter glass jar or crock (Medalta crock # 3 will hold 5 to 10 lbs. of cukes
Soak (but do not scrub) cucumbers in very cold water for 5 minutes.Use hands to loosen any dirt. Clean and scald a very clean glass jar or crock with boiling water. Arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
Add salt to filtered or spring water and stir and dissolve. (no need to heat water) Pour brine over cucumbers and add peppercorns.
Cover and place in a cool, dark place to ferment.(Long cool fermentation creates the best tasting and best keeping dill pickles.
After 1 week, the cucumbers will be semi cured; some prefer them that way. However, it is only after 3-4 weeks that they become fully cured pickles (without pale areas, completely translucent green). Once a week scoop the scum (kahm yeast) that forms on top, and discard.
Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quart jars with strained liquid, cover, and refrigerate.
Naturally fermented pickles will keep easily for a whole year (they acquire more taste as they age). In the middle of winter they will light up your tastebuds and provide delicious fixin's for sandwiches, and keep your digestion happy. Enjoy!
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