Materials Needed:
2-one gallon crocks or glass jars
4 lbs. of cucumbers
3⁄4 cup kosher salt
1 bunch dill weed
1 head of garlic, peeled
1 onion, sliced
pinch of black peppercorns (optional)
10 grape leaves
1 gallon boiling water
Procedure:
1) Wash cucumbers and insert a bamboo skewer almost all the way in the end.
2) Slice onions, peel the garlic, and rinse the grape leaves.
3) Boil the water and dissolve salt in it.
4) Place 2 or 3 grape leaves at the bottom of the jar and as many cucumbers that fit. Then add 5-6 cloves of garlic, a handful of onion slices, a handful of dill weed, and a pinch of black peppercorns (optional). Put another layer of grape leaves on top.
5) Continue this until jar is full.
6) Pour the hot water into the jar and use a chopstick to poke away the bubbles.
7) Find a plastic lid (follower) that can fit in the jar and that will expand to cover the leaves.
8) Place a smaller jar to have pressure on the follower.
9) Finally, let the jar sit for a few days. (3-7).
10) When they taste right put them in the refridgerator and cover them with a lid.
Fermentation helps make the pickles easier to digest, create new minerals, and helps preserve them.
http://www.learningherbs.com/fermented_foods.html
