over the past couple of weeks we have been getting lots of veggies from our garden and our csa box. so....we have been fermenting lots of them. one of our favorites has been making fermented pickles. these are so simple to make and can be enjoyed for months.
1 quart mason jar
2 1/2 Tbsp Sea salt
2 cloves of garlic
a few sprigs of fresh herbs: dill, garlic scapes, parsley, fennel, ect.
1 Tbsp peppercorns
cabbage or grape leaf to hold down pickles into the brine
-put 1 cup of filtered water and salt in the bottom of jar and swish around until dissolved.
-slice cucumbers into coin shaped slices.
-add cucumbers to jar leaving 1 1/2 inch at the top.
-add herbs, garlic, and peppercorns to jar and top with filtered water until all cucumbers are submerged in water.
-put a top on the jar and gently agitate to combine all ingredients.
-open jar and put your cabbage or grape leaf on top to help keep your cucumbers submerged.
-set your jar on your counter for a couple of days (just depends how you like them). the jar will start to look cloudy, and that is good. you can taste the pickles each day to release the gasses and also see how they taste. when your pickles taste good, put them in the fridge and this will stop the fermentation. you can leave in the fridge for up to 6 months.
photos and recipe by kristen bach