I saw these wonderful Kirby cucumbers at a local farmstand and had to have them; which meant of course...pickles, but not just_any_pickles, I want pickles like I get at DZ Akin's not vinegar-y but fermented.
I think I came pretty close.
To be totally sure though, I think I need to go back there for lunch again, all in the name of research you know.
It's really pretty easy, come see how I made them.
All you need, besides cucumbers, is some salty water, very salty water and spices.
I used peppercorns, dill, red pepper flakes, onion, cabbage, and garlic.
You don't need to layer your pickles between cabbage leaves; just stack them in the container on top of each other, fitting them in as close to each other as you can.
To the boiling water add the salt. Remove from the heat when the salt is totally dissolved.
In the bottom of your container place a couple of cabbage leaves.
Add half the spices or a third depending on how many layers you need to make.
Add the cucumbers, sliced onions and part of the garlic.
Repeat the process for as many layers you need to make in your container, ending with the cabbage on top. I had room for only two layers.
Pour the hot brine over the cucumber/cabbage mixture.
Run a knife down inside and along the sides of the container to release any air bubbles.
Place a plate on top and weight it down, keeping the cabbage at least one inch under water.
Then be patient. My pickles reached my preferred taste on day 4
Here's the recipe I used.
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6 leaves napa cabbage
1 1/2 gallons boiling water
1 cup Kosher salt
1 tablespoon red pepper flakes; or to taste
2 tablespoons dried dill or bunch of fresh; or to taste
1 tablespoon peppercorns; or to taste
1 medium onion; sliced
7 kirby cucumbers
2 tablespoons roughly chopped garlic; or to taste
Bring the water to a boil. As the water is boiling wash the cucumbers.
Line the bottom of a 1 gallon jug or tub with a couple of cabbage leaves.
Put as many cucumbers as will fit in a single layer on the cabbage leaves.
Add a big pinch of garlic, a handful of onion slices, a sprinkling of dill,
and a pinch of peppercorns. Put another layer of cabbage leaves on top
and repeat layering until the jug or container is full.
Pour in the hot brine until the jug or tub is full. Slide a knife down into
the jar and along the sides to remove any air bubbles. Place a lid or
saucer on top of the cabbage leaves, and place a weight on top to keep the
pickles under the brine. They should be covered by at least one inch of
brine at all times.
Let sit at room temperature for 3-7 days. Taste test everyday until they
have reached your preferred taste.
Once they are to your liking; store them in their brine, in jars with
lids, in the refrigerator.
Refrigeration stops the "pickling" process and they can be stored in the
refrigerator for up to a year.
Now you not only have pickles, but you have pickled cabbage and onion as
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And that's that