Aryan fermented pickles

Ingredients

Brine:

2 gallons (256 oz) of filtered boiled water 

1.25 Cup pickling salt (non kosher) (10.14oz) (3.8%) 

Dill  

1-3 cloves of garlic, depending on your taste

Horseradish, grape, currant, or cherry leaves as available

Some black pepper kernels to taste

Mustard seeds, celery seeds, bay leaf, or pickling spices to your liking

(I used 3 TBS of pickling spices 1 teaspoon of celery seeds) 

About a 6 pounds of  cucumbers  

Instructions

In a clean jar crock add some dill, leaves if used, and garlic.

Fill the crock  with washed cucumbers. If using bigger or English cucumbers, cut them into 1-inch pieces. Cut off ends

Top with some more leaves, and dill.

Prepare the brine

Cover the cucumbers with brine. You want everything to be covered.

Weight everything down to keep it under the brine. use a small container or weighting stone.

Keep on the kitchen counter for 4 days and test (1 - 4 weeks.)

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https://www.omnicalculator.com/food/brine

rule of thumb is to use 1-3 tablespoons salt (4 cups) of water.

Nine Day Pickle Recipe:

 Nine Day Pickle Recipe:

5 lbs. pickling cucumbers (washed & sliced into 1/2 - 1 inch pieces with blossom ends removed).

1 cups pickling salt (not iodized salt).

Boiling water to cover cucumbers.

Brine:

5 cups white vinegar

6 cups granulated sugar (divided).

1 tbsp's pickling spice.

DAY 1-3

~ Layer prepared cucumbers and pickling salt in a large , deep stone crock or a food grade plastic or stainless steel container. 

~ Cover with boiling water.

~ Let stand for 3 days.

DAY 4

~ Drain salt water brine.

~ Cover with boiling water.

~ Replace weight.

DAY 5

~ Repeat steps from DAY 4.

DAY 6

~ Drain and rinse cucumbers under cold water.

~ Make brine (combine vinegar, 3 cups of the sugar and pickling spice) and bring to a boil.

~ Pour over drained cucumbers and replace weight. Cover with cheesecloth.

DAY 7

~ Drain cucumbers, reserving brine in a saucepan. 

~ Add 1 1/2 cups sugar to the brine, bring to a boil.

~ Pour boiling brine over drained cucumbers.

~ Replace weight & cheesecloth.

DAY 8

~ Repeat steps from DAY 7

DAY 9

~ Drain cucumbers, reserving brine in a saucepan, bring to a boil.

~ Pack drained cucumbers into 5 pint jars up to an inch of top rim of the jar.

~ Add boiling brine to within a half inch of rim, remove air bubbles, re-adjust brine level if necessary.

~ Wipe rims with clean cloth, screw on lids finger tight.

~ Process in a hot water bath canner for 10 minutes (15 minutes for quarts).

Makes about 5 pints.

Pickles taste best when allowed to sit for 2-3 weeks.

adapted From 

https://www.youtube.com/watch?v=BRet19qVOMU