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.
Pickles will keep in the refrigerator for up to two months.
No comments:
Post a Comment