– 4 pounds of pickling cucumber
– 4 to 6 dill heads
– 2 small fresh or dried hot peppers
– 8 sliced garlic cloves
– 1 tbs allspice
– 1 tsp peppercorns
– 2 tbs coriander
– ½ c. pickling salt
– 3 quarts water
Layer cucumbers and all the goods in a gallon jar, I use an old Kim Chi jar.
Dissolve the salt in the water and pour enough over the cucs to cover them.
Put something heavy to weigh down the pickles (a rock perhaps) so they stay under the brine.
I then put a large coffee filter over the top secured with a rubber band as I find the fruit flies find the brine.
Keep it at room temperature.
In 3 days bubbles should form in the brine and some scum will form on top.
This should be removed daily and the stone or other item holding the pickles down cleaned.
In about 10-14 days, depending on room temp, pickles should be ready. Remove the scum, the rock, put a lid on and put them in the refrigerator and start eating them.
Recipe by our Farmer of the Week: Teague Weybright
About the Author:
Carol Carimi Acutt