Name: Lacto-Fermented Pickles in a Quart Jar
Ingredients: 4-5 pickling cucumbers, fresh and not over ripe; 2 Tablespoons fresh dill snipped; ½ cup sliced onions; 2-3 cloves garlic; 1Tablespoon sea salt; About 2 cups water or enough to cover vegetables; Grape leaves, optional but they contain tannins to help keep cukes crisp

Ingredients

Units Scale

4–5 pickling cucumbers, fresh and not over ripe
2 Tablespoons fresh dill snipped
1/2 cup sliced onions
2–3 cloves garlic
1Tablespoon sea salt
About 2 cups water or enough to cover vegetables
Grape leaves, optional but they contain tannins to help keep cukes crisp

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Instructions

Cucumbers can be left whole or sliced into fat coins and placed in jar with a grape leaf in the bottom. Add dill and garlic clove slivers to jar, leaving about 1 inch headspace.
Combine water and salt and pour over cucumbers, adding more water if necessary to cover the cucumbers.
Add another grape leaf (or cabbage leaf) on top to keep floaters down. Add lid with an airlock or regular lid that you plan to “burp” occasionally.
Leave jar at room temperature for 2-3 days till bubbling subsides. Put on a regular lid and transfer to cold storage. These are ready to eat right away and very delicious!

Author: Karen Geiser

Keywords: pickles, fermenting pickles