CharlieD
Chef Extraordinaire
Cucumbers, enough for 1 gallon jar
Garlic, 1 whole (if cloves are big you can cut them in the half)
Dill to loosely cover cower the bottom and top, 1-2 bunches (divided)
Pickling Salt 2-3 table spoons (depending on your taste, I use about 2.5)
Bay Leaves 3-4
Red hot pepper flakes about a tea spoon or less. Or whole hot peppers, like chili peppers for example, 2-4
Tap Water
If you can get hold of leaves of tart cherry or/and leaves of black currant, or/and leaves of horse radish, it would be great. Those leaves make pickles stronger/crunchier.
Start by washing the cucumbers and then to make sure pickles will be crunchy you have to hold them in the cold water for 3-4-6-8 hours prior the processing. The longer-the better. Changing the water every 2 hours. If possible. To make sure the water is plenty cold I even add ice cubes, luckly I have an Ice maker.
Now you are ready to assemble:
I use a 1 gallon jar. You can divide the recipe into smaller portions, but then I do not know how it would work, never tried small portion.
I like small to medium cucumbers. Put half of the dill, and garlic, and bay leaves on the bottom. If you have, add above mention leaves. Put 1 or 2 hot peppers, or pepper flakes. Fill the jar with cucumbers. Add garlic, salt (make sure to use pickling salt). Cover with the rest of the dill, bay leaves, and other leaves. Fill with cold tap water all the way to the top. Tighten the lid pretty tight. Shake the jar so the salt is dissolved evenly thru out. Put the jar in a bowl or some other container. For next few days during the fermentation, the water will be sipping thru the top. Make sure to clean that water so you know when the fermentation stops. 3 days, after that you can put them away. I have spare fridge so I keep them in the fridge the whole winter. My mom just keeps them in the pantry, but the problem is they continue, albeit slowly, to ferment in the warm place so she can’t keep them for too long because they became too sour.
How do I add comments to pictures?
The first picture is cucs in the sink. Second the first day, right after I put them in the jar. The third one is today morning. The 4 one was supposed to be the first, this is all I need for pickling.
P.S. I like mp pickles on more sour side, so I keep them for 5 days. But you can take one out and try, see how you like it.
Garlic, 1 whole (if cloves are big you can cut them in the half)
Dill to loosely cover cower the bottom and top, 1-2 bunches (divided)
Pickling Salt 2-3 table spoons (depending on your taste, I use about 2.5)
Bay Leaves 3-4
Red hot pepper flakes about a tea spoon or less. Or whole hot peppers, like chili peppers for example, 2-4
Tap Water
If you can get hold of leaves of tart cherry or/and leaves of black currant, or/and leaves of horse radish, it would be great. Those leaves make pickles stronger/crunchier.
Start by washing the cucumbers and then to make sure pickles will be crunchy you have to hold them in the cold water for 3-4-6-8 hours prior the processing. The longer-the better. Changing the water every 2 hours. If possible. To make sure the water is plenty cold I even add ice cubes, luckly I have an Ice maker.
Now you are ready to assemble:
I use a 1 gallon jar. You can divide the recipe into smaller portions, but then I do not know how it would work, never tried small portion.
I like small to medium cucumbers. Put half of the dill, and garlic, and bay leaves on the bottom. If you have, add above mention leaves. Put 1 or 2 hot peppers, or pepper flakes. Fill the jar with cucumbers. Add garlic, salt (make sure to use pickling salt). Cover with the rest of the dill, bay leaves, and other leaves. Fill with cold tap water all the way to the top. Tighten the lid pretty tight. Shake the jar so the salt is dissolved evenly thru out. Put the jar in a bowl or some other container. For next few days during the fermentation, the water will be sipping thru the top. Make sure to clean that water so you know when the fermentation stops. 3 days, after that you can put them away. I have spare fridge so I keep them in the fridge the whole winter. My mom just keeps them in the pantry, but the problem is they continue, albeit slowly, to ferment in the warm place so she can’t keep them for too long because they became too sour.
How do I add comments to pictures?
The first picture is cucs in the sink. Second the first day, right after I put them in the jar. The third one is today morning. The 4 one was supposed to be the first, this is all I need for pickling.
P.S. I like mp pickles on more sour side, so I keep them for 5 days. But you can take one out and try, see how you like it.
![IMG_0318[1].jpg](/data/attachments/12/12544-795e850a7c9f13fb1aa5a476341617ac.jpg)
![IMG_0319[1].jpg](/data/attachments/12/12545-a11024c9f6ccb78df0bd2cb601db1bbb.jpg)
![IMG_0320[1].jpg](/data/attachments/12/12546-0f1cd5826a866d40608d193a0a897786.jpg)
![IMG_0317[1].jpg](/data/attachments/12/12547-c0aad475d30fc4af9d8a8aeade3c3d4d.jpg)
Just kidding, they usually less me the whole winter.
