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Fermenting Large Crocks of Pickles (i.e. sour pickles)

kept byDAPHNE
recipe bywellpreserved.ca
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Ingredients: 

Handful of grape leaves (optional though this will increase tannins and make your pickles crunchy. You can also use clean Oak leaves).
1 liter (approx 4 cups) of water. Consider buying water for this purpose or using spring water – chlorine can stop the fermentation process and if your water supply is full of chlorine, you may not reach the proper fermentation.
3 tablespoons of salt (45 ml per liter – this is a 4.5% ratio)
1.5-2 pounds of cucumbers (I like smaller ones). A consistent size is useful but you don’t have to be strictly militant about this.
2-3 heads of dill (you can use more if you’d like.
1-2 heads of peeled garlic (or even more if you want to be daring). When the whole thing is done you can also eat the garlic so don’t be timid!
A pinch (pr more) of whole black pepper. Don’t go crazy here (unless you want to).


 

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