1kgpickling cucumbers, young and crisp (always better than old and wilted...)
1,5Lcold water
750mlice cubes
4% sweet brine
40gsalt
1tablespoonsugar
1Lwater at room temperature
Aromatics
2fresh and young, frozen or lacto-fermented vine leaves *(optional, but helps with the crunchiness)
2whole garlic cloves
1bunchfresh dill
1teaspoonwhole black pepper
1teaspooncaraway
1 teaspooncumin
Steps
Clean the cucumbers well and let them soak in cold water with the ice cubes for 4 to 8 hours. This step will help them stay crunchy until after fermentation.
Prepare the brine by dissolving the salt and sugar in the water.
Stack the pickles, whole or sliced (depending on your family traditions), in the jars.
Divide the grape leaves (if using), the garlic cloves, dill sprigs, pepper, caraway and cumin between the two jars.
Cover with sweet brine (with 4% salt). Close the jars and place an airlock.
Otherwise, completely close the lid, but release the pressure once a day for the first 3 days: slightly unscrew the adjustment ring for a few seconds, then close tightly.
Leave to ferment at a temperature of 18 to 25° C (64 to 77° F) for 3 days for "young pickles", 7 days for "semi-acid" and 3 weeks for "classic pickles".
Have you tried it?Share and tag @revolutionfermentation!