Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Well, that's how I make mine: ( for many years, and they are always great )
Components
A glass jar with "twist off" lid
small cucumbers
2 cloves garlic,
dill sprig
small piece of horseradish root
a few corns of black pepper ( lightly smashed for better flavor)
cherry or grape leaves, red hot chili pepper if available
sea salt
Wash cucumbers thoroughly.
On the bottom of the jar put a layer of peeled, garlic cloves cut in half, washed dill, peeled horseradish, 2 or 3 cherry or currant leaves, red hot pepper, and black pepper.
Place cucumbers vertically in a jar.
Mix 1 heaped tablespoon sea salt in 32 oz boiled, cooled, filtered water and pour into the jar ( leave up to 1/2 inch off the top of the jar, but all cucumbers need to be covered with water)
Twist it tight with the lid.
Place your jar in dark spot in a pantry.
The cucumbers will be ready in about a week ( light pickled) or after 2-3 weeks - regular pickled.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
