So far, our batch of pickles is going great. Every time I go in the basement to do our laundry, I check up on the little guys and enjoy the aroma of fermenting garlic and dill. I can't wait to try them! Here is how we did it:
By the way: for a great read and recipes check out Wild Fermentation by Sandor Ellix Katz
All you need is:
1 gallon jug and another smaller jar/plate that fits inside to weigh down the ferment inside the brine
Cloth cover
Ingredients:
3-4 lbs unwaxed small to medium cuc's
6-8 tbs sea salt *(the ratio of the brine should always be 1 cup of water to 1 tbs of sea salt)*
3-4 tbs of any form of dill (fresh, dried leaf, or seed)
2-3 *heads* of garlic, peeled
1 handful fresh grape leaves (if available)
1 pinch whole black peppercorn
1 Onion (optional)
1.) Rinse the cuc's and make sure their blossoms are removed.
2.) Dissolve sea salt in 1/2 gallon (2 Liters) of water to make the brine, make sure the salt is completely dissolved (remember the ratio)
3.) Clean jug and place everything in (preferably, put everything except the cuc's in, then add the cuc's last)
4.) Pour warm-hot brine over the cuc's and then weigh everything down with a *clean* smaller jar/plate
5.) Cover the jar with a clean cloth and store in a cool place
I love love love garlic too. Just an FYI: as you finish the pickles, collect the whole garlic cloves and cover them with brine and keep them in the fridge or to continue to ferment in the counter. You can eat them raw or use them to cook. I like to smash them and use it as a paste for our homemade pizzas. Don't waste the brine either, experiment to make salad dressing or use it as a stock for rice.
Happy Fermenting!
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