Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

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

kept byDAPHNE

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).



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook