WHAT MAKES A PICKLE KOSHER RECIPES

Steps:

• Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
• In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
• Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
• Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
• Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
• Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

Steps:

• Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.
• Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.
• Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
• Fill the jar: Put the radish, if using, into jar. Add the ginger and pack tightly.
• Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.
• Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
• Seal the jar: Seal the jar tightly.
• Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.