Fermented Pickles

INGREDIENTS

• 3 pounds small, whole pickling cucumbers, blossom end removed

• 5 to 8 sprigs of whole dill

• 6 cloves garlic, minced

• 11⁄2 tablespoons dill seed

• 11⁄2 tablespoons black peppercorns

• 2 oak or grape leaves (helps keep pickles crunchy)

• 6 to 9 tablespoons pickling or sea salt

• water, enough to cover

PREPARATION

Tightly pack all ingredients except for salt and water into a gallon sized fermenting vessel. Make brine and add enough to allow for a minimum of 1 inch of brine above vegetables.

Add weighting system and loosely apply lid. Place vessel in cool location.

Remove gases each day as needed. Remove floaters daily. Begin tasting after 1 week.

Remove to refrigerator or root cellar when ferment reaches desired flavor. It’ll keep for several months.