I got the recipe for these pickles from Wild Fermentation, a super awesome book with a super helpful website, and author who will email you back with answers to your questions within hours! How cool is that?
Anyhoo - i gathered fresh produce from my garden:
- Small lemon cucumbers (a few a little too ripe and seedy, thus a little more mush factor than is generally considered ideal)
- Hot peppers
I used my large half gallon mason jar and stacked the grape leaves, garlic and peppers, seasonings and herbs followed by sliced cucumbers and topped with the brine (3 T sea salt per quart of distilled water). I then squished a pyrex lid into the narrow mouth of the mason jar and held it down with a vinegar bottle filled with water. Being Summer, fermentation happened pretty quick and turned over pickle results i was happy with in just one week. They're delicious and refreshing! And their flavor is much more multifaceted than plan old vinegar pickles. I repacked them into one quart container plus part of a pint and popped them in the fridge. They'll continue to ferment a tiny bit even in the fridge, but will stay pretty stable and keep quite a while.
There's tons of fermented brine leftover - i'll have to do SOMEthing with that.... i've heard you can drink it as a digestive tonic or use it as a soup stock. We'll see about that. Until then, we'll be enjoying our fresh pickles and relishing in summer's bounty (pun intended).