Sunday, April 12, 2015
Fermented Garlicky Dill Pickles
10 pickling cucumbers, ends trimmed, we made these as halves in one jar and spears the second.
1/2 tsp dill weed seeds
3 cloves garlic
1/2 tsp mustard seeds
3-5 black peppercorns
1/2 tsp coriander seeds
a couple of springs of fresh dill weed for each jar
3 TBS kosher salt
4 cups water
2 grape leaves
Place half the ingredients in 1 quart mason jar and the remaining in the second. Cover with brine and top with grape leaf covering the brine. We use airlock fermentation lids
Ferment for 3-6 days on the counter out of direct sunlight. These can be stored in the refrigerator up to a year.
The leftover brine can be stored for 7 days in the refrigerator and used to top off the jars as needed.
Here is another pickle recipe