Sunday, May 20, 2012

Old Fashioned Brine Pickles
Like my grandmother made!

The brine will turn cloudy after 1 week or so, this is normal &  means pickles are correctly brining.

I put a small bowl into jar before placing  lid on , this is to keep the pickles submerged in the brine at all times.

Grape leaves from my garden, garlic cloves, peppercorns and fresh dill flower heads, stems and leaves are added to the brine, also!

After 2 and  1/2 weeks ( I left my jar on the kitchen counter because room temp stays in the 70's) the pickles are ready!  I did check on the liquid every 5 days or so, to skim off any white scum from the top, but on this batch there was hardly anything to skim off!
I store the entire jar, as is, in the refrigerator after the pickles are ready, and we just eat right out of the brine!