1gallonCucumber Brine (¾ cup unrefined sea salt to 1 gallon unchlorinated water)
Grape, oak, or horseradish leaves, enough to top the jar or crock (optional)
Instructions
Scrub the cucumbers in water. Trim off the stems and scrub off the blossom ends, as they contain an enzyme that will soften the pickles.
Lightly mash the garlic cloves with the back of a knife, just enough to break them.
Pack the cucumbers, incorporating the garlic, chiles, bay leaves, and spices as you go, into four wide-mouth quart jars or a 1-gallon jar or crock. Pour in enough brine to cover them. Tuck the grape leaves, if using, or a piece of plastic wrap over the cucumbers. Cover the jar loosely. Store any leftover brine in the fridge (it will keep for a week; discard thereafter and make a new batch, if needed).
Set aside on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 3 to 6 days. During the fermentation period, monitor the brine level and top off with reserved brine, if needed, to cover. You may see scum on top; it’s generally harmless, but consult the appendix if you’re at all concerned.
The cucumbers begin a vibrant green — the colors look almost larger than life. As the cukes start to ferment, they turn a drab olive, the result of the acids interacting with chlorophyll. The brine will become cloudy as lactic acid is produced. In 3 to 4 days you’ll have half-sours; in about 6 days you’ll have full-sours. Taste until the pickles are as sour as you’d like them to be.
When the pickles are ready, cover with fresh grape leaves, if you have some, screw on the lids, and store in the refrigerator. These will keep, refrigerated, for 1 year.