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Pickled Cucumbers Recipe

Leonid Batkhan | October 2011

http://www.e-lections.us/pickled-cucumbers-recipe.html


NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled cucumbers!

  1. In a one Gallon glass jar place:
    1. Cucumbers (preferably small, if big – cut along the length into halves or quarters)
    2. Dill (to taste), I prefer dill crowns as seeds in the crowns have more robust flavor, stems are also okay
    3. Coarsely chopped garlic cloves (10-20 cloves)
    4. Oak leaves (4-5) - (optional)
    5. Cherry leaves (4-5) - (optional)
    6. Black currant leaves (5-10) - (optional)
  2. Prepare brine by mixing together:
    1. 1.5 Liters (5.5 Cups) of water
    2. 2 Tablespoons of salt
  3. Pour the brine into the jar.
  4. Cover the jar with a tea saucer. On one hand, the saucer will protect the contents from any flies, etc. However, it is also light enough to allow air to escape, which is instrumental in the fermentation process.
  5. Put the jar into a wider pan or bowl (to catch any excess liquid), and let it stand at room temperature for 3 days.
  6. When ready, place in a refrigerator for storage.

Leaves prepared for pickling (dill, oak leaves, cherry leaves, black currant leaves):
Herbs and leaves for pickling

Pickles in jars (just after you added brine):
Pickles in brine

Here is how ready to eat pickles look (day 3):
Ready Pickles

See also:
Pickled Cabbage Recipe
Pickled Green Onions Recipe
Pickled Salmon Recipe
Pickled Tomatoes Recipe
Pickled Watermelon Recipe

 
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