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FERMENTED POLISH PICKLES

 

1.         PACK A QUART JAR WITH 1 HORSERADISH LEAF, 1 BLACK CURRANT LEAF, 1 GRAPE VINE LEAF OR FRUIT TREE LEAF, 2 WHOLE DILL HEAD AND STEMS, 3 OR 4 CRUSHED CLOVE OF FRESH GARLIC, AND SMALL PICKLING CUCUMBERS (MUST BE FRESH, WITH BLOSSOM END CUT OFF).

 

2,         FILL JAR WITH WATER, THEN POUR INTO SAUCEPAN, ADD 3 TEASPOONS KOSHER OR PICKLING SALT ONLY, AND HEAT UNTIL TEPID AND SALT IS DISSOLVED,

 

3.         POUR BACK INTO JAR, FILL TO TOP, COVER VERY LIGHTLY AND LET STAND IN COOL DARK PLACE FOR 5 TO 6 DAYS.  CONTENTS OF JAR MUST BE COMPLETELY SUBMERGED IN BRINE AT ALL TIMES.

 

4.         SKIM OFF NORMAL MOLD AND FILM THAT FORMS, COVER AND REFRIDGERATE.  ENJOY!

Added by: Cliff & Margarita Bruszewski on 8/20/2011 6:39pm


Featured product(s): Cucumber, Garlic, Pickles,