prep 1:00 total 5 days
Soak (but do not scrub) cucumbers in very cold water for 5 minutes. Scald a very clean glass jar with boiling water. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
Pickles soured with vinegar and spices differ appreciably from those fermented naturally with salt, garlic, and dill weed. The natural taste is mellow, yet tart. Because fermentation is a process that depends on airborne bacteria. I love pickles this way.
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