Arnie Schlissel

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After nearly 6 weeks of fermenting, I've decanted 5.64 kilos (over 12 pounds) of kirbys out of my great grand mother's crock into jars.

I'm not ashamed to say that I've done better, but these pickles are still pretty darn good!

With practice, you should adjust the hot peppers, garlic, dill, etc to suit your own taste.

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For anyone who wants to know:

  • 5.64 kilos (a bit north of 12 pounds) of Kirby¬† or other small cucumbers
  • 6 jalapenos, quartered lengthwise
  • 5 heads of garlic, each clove smashed & peeled
  • 2 bunches of dill
  • 4 tablespoons allspice
  • 4 tablespoons coriander
  • 4 teaspoons black peppercorns
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon brown mustard seed
  • 2 teaspoons black mustard seed
  • 10 bay leaves
  • grape leaves to cover top
  • 450 grams salt
  • 9 liters water

Layer Kirbys, garlic, dill, bay and spices in a large crock, cover top with grape leaves and add a large plate to weigh down.

Mix water and salt together until salt is completely dissolved and pour over to submerge all other ingredients. 

After about 1 week, begin skimming scum off of surface every day. Taste pickles every day or two to gauge flavor. Depending on ambient temperature, your own preference, etc, the pickles should take anywhere from 3 to 8 weeks to mature.