My Recipe: Naturally Fermented Pickles
You Will Need
(liter) chlorine-free water
iodine-free salt for Full-Sours, 2 tablespoons for Half-Sours
grape, oak or horseradish leaves OR a big pinch of black tea
Trim blossom end of cucumbers by 1/8 inch.
Place grape leaves - saving one for the top - and spices in the bottom of a wide-mouth quart-sized canning jar.
Quarter cucumbers lengthwise - or leave whole - and pack into jar trying to get as tight a fit as possible.
Dissolve the salt in a quart of water and pour it over the cucumbers to cover them.
Place saved grape leaf on top of the packed cucumbers, tucking excess down into the jar.
Loosely screw on lid or use an airlock system.
Set in a shallow dish - to catch any brine overflow - and leave to ferment for just 3-6 days.
Ideal fermentation temperature is 68-72° F (20–22° C). Home too warm?
11 Cool Fermentation Tips for Hot Weather
When pickled to your liking, refrigerate and enjoy the tangy crunch!
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)