Fermented pickles for winter
Author: Anna @ Northern Homestead
Serves: 3 litter
- 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
- Wash the cucumbers and soak them in cold water for up to 12 hours
- Rinse again and cut off the ends
- Layer all the ingredients into a glass jar leaving a 1-2 inch headspace
- Optional (dissolve the salt in a bit of water beforehand)
- Top the jar with filtered water so everything is covered
- Lay the lid on top, so nothing can get into the jar
- Put aside on a baking sheet or plate for three days at room temperature
- Sieve the brine into a pot and bring it to a boil
- Boil for 1-2 minutes and pour back over the fermented pickles
- The pickles should be covered, if there is not enough brine, top with boiling water
- Close the lid and store it in a cool place
Recipe by Northern Homestead at https://northernhomestead.com/fermented-pickles-for-winter/
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