FULL SOUR PICKLES
Ingredients
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- 1 gallon persian cucumbers
- 1 T black pepper
- 2 T fermented garlic (or other starter)
- 4 cloves of raw garlic
- 1 by 5 inch piece(s) of bay leaf
- Tea bag(s)
- Water
- Salt (5% weight of water)
- Cabbage leaf (optional)
- Pickle pebbles (or other weight; optional)
IMG Cloudy full sour pickles
Variations
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- Teas may have more or less tannins between brands. Choose one with
lots of tannins.
Preparations
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- Shock cucumbers: set cucumbers in ice water for 1 to 3 hours.
- Brew tea: 1/2 C of water per tea bag. Use two tea bags if your leaf is
weak. Steep for 15 minutes then discard bags.
Directions
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First, make the brine. Pack the cucumbers into jar(s), adding tea, and
filling remaining space in vessel with water (leave 1 to 2 inches of
headroom). Then pour out water into a second vessle that has been
tared on a scale. Add salt to water in an amount of 5% of the weight
of water. Mix to combine using whisk or spoon. You now have brine!
Second, add pepper, bay leaf, other spices (you choose!), and garlic
(both fermented and raw) to jar. Move jar(s) into sink. Pour brine
into jars. Pack down the contents of jar using your hand.
Third, make a cabbage hat. Add the cabbage leaf to the jar, placing
overtop of the cucumbers and tucking its edges downwards in the
jar. Catch any vegetable floaters and move them under. When it's all
snug, place the pickle pebble (or other weight) overtop. Place a
loosely fitting cover or tightly fitting one-way-valve on the jar.
Fourth, move the jar into an ambiently lit area of your kitchen or
home. Let it ferment until the mixture becomes cloudy. At this point,
test for flavor. Move to fridge sooner than later, or as your palette
desires.