Things You'll Need:
- Glass Jars
- Glass jars
- Distilled Water
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Step 1
Wash cucumbers. Use only fresh, slightly immature cucumbers.
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Step 2
Weigh the cucumbers and make a note of number of pounds.
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Step 3
Place in large, clean crock or glass jar.
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Step 4
Cover with a 10% brine solution: 1 cup salt in 2 quarts water.
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Step 5
Weight the cucumbers down, keeping them submerged in the brine. Use a plate with a water-filled jar on top as a weight.
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Step 6
Store crock of cucumbers in a cool, dark place.
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Step 1
Add salt - 1 cup to every 5 pounds of cucumbers in crock.
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Step 2
Place salt on plate and not directly on pickles.
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Step 1
Remove scum from top of brine.
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Step 2
Each week add 1/4 cup salt to each 5 pounds of cucumbers.
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Step 3
After 4 weeks, cut a cucumber in half; if it is the same color throughout, fermentation is complete.
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Step 1
Soak cucumbers in hot water 4 hours and rinse.
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Step 2
Repeat above step 3 times.
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Step 3
Prick cucumbers with stainless steel fork to prevent shriveling.
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Step 4
Mix a weak vinegar solution: 1 part water to 3 parts cider vinegar.
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Step 5
Let cucumbers sit in above solution for 12 hours.
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Step 6
Place the de-salted cucumbers in your favorite pickling solution.
Comments
iknowtrustme said
on 7/7/2009 lame recipe.. forget about all that time and salt.. use 3/8 cup of SEA SALT, not table salt.. to 2 liters of water.. this is for 3-4 pounds of cucumbers. The fermentation will take about 1-4 weeks depending on the room temp.. warmer meaning faster. Smell each day until sour.. taste a pickle when you think it's done. Leave in the brine, don't use vinegar, the brine is perfect. Just use black pepper corns, garlic, and dill in your brine from the beginning. This makes the pickles probiotic.. great for digestion and the immune system.. never throw out your Brine!