Pickles - A Day in the Life of Fermenting!

Pickles

Ingredients:

3-4 lbs of Pickling Cucumbers

5-6 tbsp Sea Salt

2-3 Heads of Garlic

Bunch of Flowering Dill

2 tbsp of Whole Coriander Seeds

1 tsp of Peppercorns

Directions:

1.  Rinse the cucumbers making sure the blossoms are removed.  Soak them in very cold water for a

     couple of hours.

2.  In a separate clean jar (not the one you'll be using for the picks), dissolve the salt into the 1/2 

     gallon of warm water.  Set aside as this brine will be one of the last things you'll add.  Into the 

     clean, gallon jar or crock you'll be using for the pickles, drop in the garlic, dill, coriander and

     peppercorns.  Then, put the cucumbers into the jar.  If you've sliced large cucumbers into spears, 

     pack the spears vertically into the jar.

3.  Pour the salt water solution (a.k.a. the brine) over the cucumbers.  You want your cucumbers to be 

     completely submerged in the vine at all times.  If they're sticking up above the line, they'll get 

     moldy. Another idea is to nest a smaller glass jar into the opening of the larger jar to keep 

     everything down.

4.  Your pickles will be ready after 1-4 weeks depending on the temperature in your house.  Every 

     couple days do a taste test of your pickles.  They're ready when they taste done to you.  Once they 

     do taste done, transfer the jar into the fridge to slow fermentation.  

Enjoy!

   

I love this "so simple" pickle recipe and you will too!  Pickles are a short harvest, I began mine on July 8th and starting munching away on July 16th!  It only takes a few days to a few weeks for pickles depending on how crunchy you like them.  So many ways to ferment pickles with different recipes from sour to sweet.  Keep in refrigerator, they last a very long time fermenting.  Enjoy!