Originally Posted by Peri Patetic
Would you mind posting that recipe? I tried the pickles too and was not happy with the taste. I also ran across some scientific info on fermenting that said pickles take 4-6 weeks to ferment, which made me question the short fermenting time in NT.
Here it is, adapted for NT:
KOSHER DILL PICKLES
20-25 (4" or smaller) cucumbers -- if you can find organic pickling cucumbers, fantastic! I have not yet found any, so I add a little hydrogen peroxide to the soak water to try to get off any residue.
Reject any with soft spots. They should be very firm and fresh. Wash and scrub clean. Soak overnight in cold water (my mother uses her washing machine on the soak cycle -- I use the bathtub. We both tend to double this recipe, so we have a lot of cucumbers to soak!)
Sterilize 8 Mason quart size jars. Hand-wash the jar tops (not the outside ring, just the top). Boil a pan of water and keep it on a very low simmer -- add jar tops to soak until needed.
Bring to a boil:
3 quarts filtered water
1 quart vinegar
1 cup coarse Celtic sea salt
Keep on the simmer.
Put in each jar:
1 clove garlic
2 heads fresh dill
1 hot red pepper (those small dried red peppers give the most consistent result -- leave out if you don't like spicy pickles)
Pack cucumbers into hot sterilized jars fairly firmly. Ladle the hot brine into each jar, to 1/2" from top of jar. Add one grape leaf to each jar. (I have been able to find jars of organic grape leaves at my natural foods store.)
Put lid on each jar and screw down tightly with outer ring. Let sit to cool. Store in relatively cool spot (i.e., not above stove) for at least 4 weeks -- 6 is better.
These are blanched by the hot liquid, but not cooked. My whole family is devoted to them. My mother has been making them for 40 years. She says you don't have to boil the jars after packing them because the brine is hot, the jars are sterilized, and there is enough salt in them to preserve it until the fermentation takes over.
These have come out well every single time either Mom or I have made them. The one time I had trouble was when I used fresh jalapenos and cut them in half -- the pickles were SEARINGLY hot, and only my brother-in-law could eat them! I make these every July or August when the dill is ready and the little pickling cucumbers are available. However, I have used dried dill seed, and it came out fine.