Name: Pickles
Yield: Yield: 1.5 L Fermentation Vessel (or 1–2 quarts if using Mason-style canning jars)
Ingredients: 2 tbsp. kosher salt, dissolved in 4 cups water; 1 tbsp. yellow mustard seeds; 3 jalapeños, halved (optional, if spicy pickles are desired); 3–5 grape leaves, oak leaves, raspberry leaves, or horseradish leaves (though horseradish leaves will alter the flavor of the pickle); 10–15 cloves garlic or more if desired, crushed; 1–2 lbs. (4½–5-inch) pickling cucumbers; 2 tbsp. dill seeds or 1–2 sprigs of fresh dill

Preparation info

Yield:
1.5 L
Fermentation Vessel

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

This recipe will vary depending on the size of your fermentation vessel so adjust accordingly. The leaves noted in this recipe aid in keeping the fermented pickles crunchy because of their naturally occurring tannins, though adding too many leaves will have an adverse effect on the cucumber and they will turn mushy. A tip for always having leaves on hand is to freeze them.