Homemade pickles
- Enough kirby cucumbers to fit snug in a 2 liter jar or pickle crock
- 2 sprigs fresh flowering dill or 1 tsp pickling spice
- * optional 1 horseradish leaf or grape vine leaf to keep cucumbers crisp
- * optional peeled garlic cloves, peppercorns, 1 sliced jalapeño, or mustard seeds
- 70 grams or 4 Tbsp of sea salt
- Enough filtered water to reach the collar of the jar
- Choose firm cucumbers, wash gently and carefully snip off the stem
- Soak in cold water for 20 minutes to prevent over absorption of salt
- Place cumbers in the 2 liter jar below the collar of the jar
- Add garlic, peppers or spices of choice
- Add 1 horseradish or grape leaf rich in tannins to keep pickles crisp
- Dissolve salt into water, pour over cucumbers and up to the collar of the jar
- Make sure all food is below the brine surface or weigh it down
- A glass weight can be bought, a small plate or a washed river stone works too
- Close the lid airtight and leave in a dark corner for about a week
- Burp the jar by opening the lid and check on the pickles every couple of days
- When they have obtained the desired sour flavor, transfer to the refrigerator
- The pickles should store up to 6 months and the brine can be consumed too
- ***If you have a batch of pickles, add 1/4 cup of the old brine to start your new batch