Kosher dill pickles – Rocking it old school – Fermenting
- Cucumbers – good ones – Kirby NOT baby cucumbers or any other new age vegetable.
- Yellow mustard seed
- Grape leaves
- Clean the crock or the Mason jar
- The brine – Mix just under 1 tablespoon of salt to each cup of water. Make enough to cover the cucumbers and a little extra.
- Place a cabbage leaf at the bottom and then dill, garlic, fresh grape leaves, and a pinch of black peppercorns, garlic, mustard seed.
- Place cucumbers in the crock
- Pour the brine over the cucumbers then place the (clean) plate over them and then weigh it down.
- Cover the crock with a cloth to keep out dust and flies and store it in a cool place
- Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight.
- Taste the pickles after a few days
- Enjoy the pickles as they continue to ferment.
- Continue to check the crock every day
- Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.
- I didn’t get it the first few times, but now…