Fermented pickles for winter
 
 
Author:
Serves: 3 litter
Ingredients
  • For a 3-liter jar:
  • about 1.5 kg of cucumbers
  • 3 heaped tablespoons of salt
  • 1 stem from a horseradish leaf
  • 2 dill umbrellas
  • 2 currant leaves
  • 2 cherry leaves
  • sprig of tarragon
  • hot pepper to taste
  • 5 garlic cloves
  • Filtered water to fill the jar
Instructions
  1. Wash the cucumbers and soak them in cold water for up to 12 hours
  2. Rinse again and cut off the ends
  3. Layer all the ingredients into a glass jar leaving a 1-2 inch headspace
  4. Optional (dissolve the salt in a bit of water beforehand)
  5. Top the jar with filtered water so everything is covered
  6. Lay the lid on top, so nothing can get into the jar
  7. Put aside on a baking sheet or plate for three days at room temperature
  8. Sieve the brine into a pot and bring it to a boil
  9. Boil for 1-2 minutes and pour back over the fermented pickles
  10. The pickles should be covered, if there is not enough brine, top with boiling water
  11. Close the lid and store it in a cool place
Recipe by Northern Homestead at https://northernhomestead.com/fermented-pickles-for-winter/