Time to start another project. This one is based on harvest. It’s pickle time! These pickles are going to be fermented first for about 3-6 weeks. The recipe is – 4-5lbs pickling cucumbers. They should be about 4″ long.
8 cups water
1/2 cup pickling salt, NOT KOSHER. It must be pickling salt, there is a big difference in salinity in various types of salt
1/4 vinegar (5% acidity)
2 cloves of garlic smashed
2 dried red chili peppers
5 dill fresh blossoms. You can use dried dill instead of fresh 2 Tbs.
Wash the cucumbers in room temperature water. Then be sure to cut about 1/16″ off the blossom end.
The blossom end has enzymes that will make the pickle soft and sometimes unsafe to eat. Dissolve salt in water and vinegar. Layer your cucumbers into a crock (mine is a 2 Gal), add the garlic, chili’s and dill and cover with the brine. Be sure to weigh the cucumbers down so they are below the liquid. Put in a cool place 70-75 degrees is best. Check them often as you may need to skim the top of the brine as scum will form. After 3 weeks it’s time to start seeing how they’re doing. They should be olive green in color, but not soft or slimy.