|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
5 pounds |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
5 cloves garlic, bruised
8 sprigs dill, chopped
1/4 tsp. alum
3 cherry leaves
16 peppercorns
5 lb. sm. cucumbers, unwaxed
4 qt. water
1 cup coarse salt
|
Directions:
|
Soak the cucumbers in ice water for 5 minutes. Scald a gallon-size glass jar in boiling water. Place the cherry leaves or the alum in the bottom of the jar. Make a layer of cucumbers in the jar; add a few of the garlic cloves and some of the dill. Do this until all is used. Bring water to a boil, then add the salt and pour over the cucumbers. Cover with a plate and sit it in a dark, cool place to ferment. These pickles will be ready in 10 to 12 days.
|
|
|
It is important to not put a tight lid on the jar!
Source: Larissa Lysenkova, Kiev-Ukraine, circa 1995.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
