No vinegar here, just a tried and true fermentation process. Thanks to
Sandorkraut's book for the recipe. We lined the crock with flowering heads of dill, grape leaves (to keep the pickles crunchy), and lots of garlic before adding our cukes. For the real deal, we went with a 5.4% brine strength, which translates to about 3 T of sea salt to 1 quart of water. The result? Gorgeous (if I do say so myself) and deliciously sour pickles. It was amazing to be able to use ingredients completely grown at the farm--when's the next time I'll be able to just jog outside for grape leaves?
If you're into canning pickles in vinegar, consider a KVG twist and spice them up with mustard seeds and curry powder. And when you have a few extra pickles lying around, consider
this experiment.
No vinegar here, just a tried and true fermentation process. Thanks to Sandorkraut's book for the recipe. We lined the crock with flowering heads of dill, grape leaves (to keep the pickles crunchy), and lots of garlic before adding our cukes. For the real deal, we went with a 5.4% brine strength, which translates to about 3 T of sea salt to 1 quart of water. The result? Gorgeous (if I do say so myself) and deliciously sour pickles. It was amazing to be able to use ingredients completely grown at the farm--when's the next time I'll be able to just jog outside for grape leaves?
If you're into canning pickles in vinegar, consider a KVG twist and spice them up with mustard seeds and curry powder. And when you have a few extra pickles lying around, consider this experiment.
No comments:
Post a Comment