You just take fresh cucumbers, garlic, dill seeds, grape leaves, and salted water. Put the grape leaves, garlic and dill seeds in the bottom of a crock or bucket, or like I do, a glass jar. Then add the washed cucumbers with the ends cut off.
Add the brine, cover with a cloth and let sit in a cool place several days, tasting and checking for mold on top. Keep cucumbers covered with the brine. These are amazingly good. My whole family loves them. I hope you all try this.
I will be making sour kraut soon too. And some beet kvass when my beets are ready.
Is anyone else doing any fermenting?
We love pickles around here. I didn't get any cucumbers planted so we will not have any homemade ones this year.
ReplyDeleteYours look great!
We love pickles too!! Our Cukes are arriving fast and furiously. I am not fermenting this year but am planning to can some sweet pickle relish since there is not a single brand in the store that does not contain HFCS. I swear, they are trying to kill us with the food! I also have a really good heirloom recipe for bread and butter pickles that I have made for 40 years. My sister and I made sour kraut one year and I can still remember the smell coming from the basement while that stuff was fermenting!! Glad we did it at HER house! It was delicious when done though.
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