2
2
10
2
10
2
2
3
ar
ar
|
#
cl
|
Cucumbers, small (1)
Red Chili (opt)
Garlic
Leaf Celery Sprig (2)
Peppercorns blk
Dill Heads (3)
Horseradish Leaves (opt)
Blackcurrent Leaves (opt)
Water (4)
Sea Salt (5)
|
Make - (1-1/2 hrs - 20 min work + 24 hrs rest)
- Prepare a 2 quart (1/2 gallon) sterile jar.
- Cut CUCUMBERS to the size and shape you want. They can be whole
if you want, but will take a little longer to ferment and you may not
be able to get the full 2 pounds into a 1/2 gallon jar. I trim the ends
and cut them in quarters lengthwise.
- Pack the jar interlacing the Other Ingredients with the Cucumbers.
- Determine how much water is needed. I pour the packed jar full with
water, then pour out the water for measuring to determine how much
Salt I should add. This should be about 1 T per quart. You can
heat the water if needed to dissolve the Salt, but it should be just
warm when poured into the jar to avoid killing the yeasts that will do
the fermenting.
- Make sure everything is below the waterline or you'll get mold. You
may have to weight it down. I use a small plastic bag with just enough
water in it to fit into the jar. Seal the jar tightly.
- Leave in a warmish spot in your kitchen. for at least 24 hours, but
better a few days. You should see some bubbles rise if you shake the
jar. Burp the jar once a day. It will get more tart with more age.
- Sample with a sterile fork. When they're as tart as you want,
refrigerate. This will slow the fermentation almost to a stop.
- Caution: If you see any blue mold growth on the top
you can spoon it off with a sterile spoon. If you see your brine get
slimy, discard.
|
