Pick
through the cucumbers and remove any that are moldy, squishy, or
damaged. Only the best can make it into the crock, man. You can gently
rinse them in water, if you need to remove dirt or debris.
Fill
the crock half full of cucumbers before laying in a few sprigs of fresh
dill, a clove of garlic, a chunk of onion, a pinch of peppercorns, and a
few grape leaves. Stop it. I can hear you complaining. Yes, I realize
this is vague – but that’s okay. They’re your pickles and you can spice
them with whatever you like! I haven’t noticed a bit enough difference
between using different measurements of spices to waste the time being
precise about it all.
Fill
a quart jar with filtered water and 1 1/2 tablespoons sea salt. Stir to
dissolve the salt and pour this over the cucumbers. Continue to fill
the quart jar with this same water and salt mixture, pouring it over the
cucumbers each time, until the crock is full and the cucumbers can be
completely submerged in the liquid.
Place
a crock weight (or plate if you don’t have one) over the top of the
pickles so that they remain completely submerged during the course of
their fermentation. You can also layer on some grape leaves to help
protect the cucumbers from oxygen as well.
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