cooking from scratch,
putting food by,
walking lightly on the planet
Wednesday, July 20, 2011
Small Batch Pickling
When you have just a few cukes that you'd like to put up, you can use the same method as for the lacto-fermented cauliflower. Mix up a brine of 2 Tablespoons salt to a quart of water.
Add several grape leaves to the jar to keep the cucumbers crispy. If you can't find grape leaves, you can substitue other high-tannin leaves such as oak, cherry, or horseradish.
Wild grape leaves
Pack the jar with cukes. (Remember to remove the blossom ends and to use only fresh, unblemished cucumbers.) Add one dill head, a peeled clove of garlic and a few peppercorns. Fill with brine to 1/4 inch from top of jar. Be sure all produce is submerged under the brine. Screw on a two piece canning jar lid. Store in a warm place for four days, then move to the refrigerator to slow the fermentation process. Ferment will bubble and may overflow a small bit of liquid, so be sure to place your jar on a plate or tray.
Pickles will keep in the refrigerator for up to two months.