West Central Illinois | Just made this batch last night. Used the same 5 gallon crock my Grandma used almost 100 years ago.
Its a process called lacto-fermentation. Been used for 4000 years to preserve food.
Basically add small cucumbers, dill and grape leaves. (Jalapeños optional if you like extra kick.) Cover with 4% saltwater, weight down with a plate to keep everything under the brine. Set in a cool spot for one to two weeks to ferment. Brine inhibits bad bacteria but lactose bacteria (found on the surface of about everything) thrives in the salt water. It creates lactic acid and after about 10 days you have pickles.
 (AE6C2EF3-F949-4E8A-8B9B-1A335E0FD671 (full).jpeg)
Attachments
----------------
 AE6C2EF3-F949-4E8A-8B9B-1A335E0FD671 (full).jpeg (182KB - 757 downloads)
|
Homemade dill pickles
