What's a refrigerator pickle?
That being said any pickle with vinegar is a waste. They mainly taste of vinegar. How did they replace the good old fermented method to the point most people I know don't even know they exist is a serious question.
2 kilos of cucumbers
1 liter or more of water and salt 5% of volume (volume needed depends on how much space is left between the cucumbers)
3+l fermentation jar (the one with water in the lid)
garlic cloves (7-10)
2 old dill plants with seeds or if not at least a decent amount of dill seeds (the plants can be dry also)
5+ sourcherry leaves
Maybe one hot pepper for spiciness
The hard dill stalks will cover the cucumbers and keep it from floating, if not, use some woody branches or whatever other methods.
Let it sit. In the summer after about 5 days it should be good to eat, the taste will be different than after 10 days though, when it will be more sour and less cucumbery.
|