Loraine's Crock Dill Pickles (Lacto-Fermented "Kosher" Dill Pickles)

 

I'm kinda obsessed with these pickles....  To think that I can pull every.single.ingredient from my garden (except the salt), stick it in a mason jar and let it sit on the counter at room temp for a few weeks to do its thing, and then end up with a flavor unlike anything you can find on the grocery store shelf, AND get the benefit of naturally occurring probiotics - pretty doggone amazing!!!

Source: adapted from Loraine Johnson's grandfather's recipe

Per one-quart batch (I usually use 2-qt mason jars):

Enough fresh cucumbers (4-6" long) to fill jar, blossom end cut off (this is important, but I forget why!)

2 cloves garlic

1 t. pickling spice

1 fresh head of dill

1 grape leaf (for crispness)

Make a brine by dissolving 1-1/2 T. sea salt in 2 c. chlorine-free water. 

Pack cucumbers in jar.

Add garlic, pickling spice, and dill.

Cover with grape leaf.

Place a pickling pebble* on top of leaf to weight down grape leaf.

Pour brine into jar, leaving at least 1" of headspace.

Cover with canning jar lid, but don't screw on band.

Let sit at room temperature for 2-3 weeks. 

 

I usually check after two weeks.  If you prefer a more sour taste, then let them ferment a little longer.

You'll need to skim mold and scum off the top every few days or so, but don't let that wig you out!

After pickles have reached the desired flavor, simply store in the refrigerator for up to a few months.

Do NOT can these pickles to preserve them - you don't want to destroy the probiotics!

*In place of the pickling pebble, you can fill a small plastic bag with water and use it to weight down the grape leaf.