Great thread! I'm hitting the pickles hard right now. So far I've picked 55 pounds of cukes from 4 hills.
I have 2 buckets of fermented deli dills going and put a gallon jar of lacto fermented dills in today to brine. Did a batch of hot mix, experimental so I'm not too sure about that recipe yet. Put in a batch of lime soaked sweet pickles today, they'll get canned up tomorrow.
The first bucket of deli dills has been soaking 2 weeks now, I just had to have a sample today, awesome!
Nice and crisp, tangy with a little spicey heat to them.
I need to make bread and butters yet for DW, I'm not necessarily a big fan of them but she likes them.
I about forgot, I also made a batch of sliced dills too.
Lacto Fermented Dills
5 pounds of small cucumbers, unwaxed and unwashed. (fresh & crisp!) (2 to 4 inches long)
1/2 head organic garlic
3 dried sprigs of dill weed with heads
3 grape leaves or cherry leaves (optional)
1 cup unrefined sea salt
4 quarts water (filtered)
6 peppercorns (optional)
1 gallon glass jar or crock (Medalta crock # 3 will hold 5 to 10 lbs. of cukes)
Organic lactic acid fermented pickles
Organic Lactic Acid Fermented Pickles MORE PHOTOS
Soak (but do not scrub) cucumbers in very cold water for 5 minutes.Use hands to loosen any dirt.
Scald a very clean glass jar with boiling water. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
Add salt to filtered or spring water and stir and dissolve. Pour brine over cucumbers and add peppercorns.
Cover with leaves and a plate and place in a cool, dark place to ferment.(Long cool fermentation creates the best tasting and best keeping dill pickles. Cover with lead-free ceramic plate and river rock on top. Cover the plate and rock with 2 inches of brine (water and sea salt). The cucumbers need to be completely submerged and weighed down, under plate and stone.
After 1 week, the cucumbers will be semi cured; some prefer them that way. However, it is only after 3-4 weeks that they become fully cured pickles (without pale areas, completely translucent green). Once a week scoop the scum (kahm yeast) that forms on top, and discard (unless you are using a Harsch crock pot that has a clever patented airlock water gutter, that prevents the scum from forming).
Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quart jars with strained liquid, cover, and refrigerate.
The juice, or kvas, is never thrown out; it is used as a base for soups, borsch, or even salad dressing.
Naturally fermented pickles will keep easily for a whole year (they acquire more taste as they age). In the middle of winter they will light up your tastebuds and provide delicious fixin's for sandwiches, and keep your digestion happy.