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.
Author's Comments
It is important to not put a tight lid on the jar!
Source: Larissa Lysenkova, Kiev-Ukraine, circa 1995.
Instructions
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.
Author's Comments
It is important to not put a tight lid on the jar!
Source: Larissa Lysenkova, Kiev-Ukraine, circa 1995.
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