Pickles

Well, it's that time of year again... time to make fermented pickles (sometimes called brined pickles). The natural fermentation is what imparts the deliciously unique taste that you simply can't find in the store-bought kind.

Stuff you'll need: A wide-mouth one-gallon glass jar with a tight fitting lid, 4 pounds fresh pickling cukes, cold water, vinegar, canning salt, dill, garlic, hot pepper (optional).

Rinse the cukes under cold water. Slice 1/8" of blossom end off each cuke (this keeps pickles from going soft). Fill jar with cukes, layering in several heads of dill & several cloves of diced garlic. If you like a little bite to your pickles, add one or more cut-up hot peppers, seeds and all. Fill jar about half way with cold water. Add 3 Tbs. vinegar and 6 Tbs. canning salt. Complete filling jar with cold water. Place some plastic-wrap over the mouth of the jar and secure the lid tightly. Now grasp the jar with both hands and slowly turn it upside down, then rightside up; do this several times until all the salt is dissolved.

The pickles will be ready in about 2-3 weeks depending on temperature. You can speed up the process by placing the jar outside where the sun will shine on it. Do an occasional taste test until optimal flavor is achieved, then store them in the refrigerator. Be sure to keep pickles under the brine during fermentation. If it's necessary to add brine, use the same proportions of water, salt & vinegar. The brine will become cloudy which is the normal formation of lactic acid and is nothing to worry about.