Pickles Fermenting in Crock

Basement

07/22/08

Leave for 2 Weeks

08/05/08

Then Can

This is the note I wrote to myself & placed on the refrigerator. Yesterday I canned them. Fermenting makes a milder, tastier pickle than just canning with water,vinegar & spices.

Here’s how you do it

In a clean crock place

2/3 cup pickling salt (I used sea salt)

1 1/2 cups (ACV) Cider Vinegar or white vinegar (I used ACV)

5 quarts water

1 bunch fresh dill

5 large cloves whole garlic

20-30 whole cucumbers

Place a plate over the cucumbers to hold them under the brine. You may have to put a weight on the plate like a clean rock or a jar of water.

Cover crock with lid.

Put the crock in a cool place for about 2 weeks. If you go over the 2 weeks that’s ok.

Don’t be alarmed if the mixture accumulates white scum. That is supposed to happen. At the end of 2 weeks your fermented pickles will be ready to can.

Remove the cucumbers from the crock and wash them to remove the scum. Throw the brine out. I poured mine on a small patch of poison ivy that is trying to take hold out back (vinegar will kill plants).

Wash and sterilize your jars, lids & rings.

Heat in a large stainless steel pot:

2 1/2 quarts water

3/4 cup ACV or white vinegar (again I used ACV)

1/3 cup pickling salt (sea salt again)

While the above is heating, put the drained cucumbers in the jars along with

A few Dill leaves

1 clove peeled garlic

1 tsp mixed pickling spices

When the liquid in the pot is hot, ladle it into each jar. Leave 1 inch space at the top for quart jars and 3/4 inch for pint jars. Wipe rims, place lid and screw on lid. Process in a water bath 15 minutes. Move jars to a wire rack to cool.