Fermented Pickles
Ingredients
- 2 English Cucumbers
- 1/2 bunch of Cilantro
- 1/2 bunch of Dill
- 1 head of Garlic
- 2 tablespoons Himalayan or Sea Salt
- Handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these leaves supply tannins to help keep the pickles crispy and crunchy
Preparation
Slice 2 of the cucumbers about a 1/4 inch thin. Don't slice them any thinner as they can come out mushy if sliced too thin
Peel the garlic
Take the cilantro and dill leaves off the stem
Place the cucumbers, herbs and salt into the mason jar about 3/4ths of the way up. Then fill it with water â leaving empty 3 inches at the top
Take the grape, cherry, oak, raspberry or blackberry leaves and fold them up and put them in the top so that they are pushing the cucumbers down and the cucumbers slices are submerged in the liquid. These leaves contain tannins which will keep the pickles crispy
If you don't have access to these types of leaves, you could use the other half of the cucumber at the top, cut into big pieces, to push everything down but the pickles won't come out as crunchy
Tighten jar top about halfway. If you tighten too hard, it could explode or liquid could spill out when it starts to ferment
Wait 2 days and then open the jar and taste the fermented pickles. When they taste a bit sour, youâll know they are done
Make sure you don't wait too long, otherwise they will get soggy
Throw out the leaves or cucumbers chunks used for the top