Recipe courtesy of Amy Thielen
Episode: Bologna Days
Total:
1176 hr 20 min
Active:
20 min
Yield:
4 quarts
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: Four 1-quart canning jars with lids, sterilized

Cover the cucumbers with cold water, scrub off their prickly spines and drop them into a colander.

Combine 13 cups water with the pickling salt in a large saucepan and bring to a boil, whisking to dissolve the salt.

Into the bottom of each sterilized 1-quart jar, drop a layer of cabbage leaves, 1 garlic clove, 1 small grape leaf, 2 red chiles if using and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, red chile and another tuft of crown dill. Pour hot brine into each jar, leaving 1/8-inch headspace. Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight, as tight as you possibly can.

Once they cool, transfer the jars to a warm place (75 degrees F or so) and let the pickles ferment for 1 week. This is the warm jump-start period for the longer ferment; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cooler place (a root cellar would be great, but any place a few degrees cooler than room temperature is fine) and wait at least 6 weeks and up to 6 months before consuming.

More from:

Healthy Food, Fast

IDEAS YOU'LL LOVE

Dill Pickles

Recipe courtesy of Alton Brown

Granola Bars

Recipe courtesy of Alton Brown

Chicken and Bean Burrito Verde

Recipe courtesy of Ellie Krieger

Mixed Berries and Banana Smoothie

Recipe courtesy of Food Network Kitchen

Fermented Dill Pickles

Recipe courtesy of Amy Thielen

Injera (Fermented Sourdough Bread)

Recipe courtesy of Woine

Edamame with Dill Salt and Pea Shoots

Recipe courtesy of Amy Thielen

Fermented Fish and Pork Terrine

Recipe courtesy of Luke Nguyen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking