> wrote in message
...
>
> No vinegar, naturally fermented pickles. These turned out beautifully,
> crunchy and spicy.
>
> http://www.kokoscornerblog.com/mycor.../my-entry.html
>
> or
> http://tinyurl.com/8fp8v2g
>
>
> Here's the recipe I used.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Fermented Pickles
>
> relishes/preserves
>
> 6 leaves napa cabbage
> 1 1/2 gallons boiling water
> 1 cup Kosher salt
> 1 tablespoon red pepper flakes; or to taste
> 2 tablespoons dried dill or bunch of fresh; or to taste
> 1 tablespoon peppercorns; or to taste
> 1 medium onion; sliced
> 7 kirby cucumbers
> 2 tablespoons roughly chopped garlic; or to taste
>
> Bring the water to a boil. As the water is boiling wash the cucumbers.
> Line the bottom of a 1 gallon jug or tub with a couple of cabbage
> leaves.
> Put as many cucumbers as will fit in a single layer on the cabbage
> leaves. Add a big pinch of garlic, a handful of onion slices, a
> sprinkling of dill, and a pinch of peppercorns. Put another layer of
> cabbage leaves on top and repeat layering until the jug or container
> is full.
>
> Pour in the hot brine until the jug or tub is full. Slide a knife down
> into the jar and along the sides to remove any air bubbles. Place a
> lid or saucer on top of the cabbage leaves, and place a weight on top
> to keep the pickles under the brine. They should be covered by at
> least one inch of brine at all times.
>
> Let sit at room temperature for 3-7 days. Taste test everyday until
> they have reached your preferred taste.
> Once they are to your liking; store them in their brine, in jars with
> lids, in the refrigerator.
> Refrigeration stops the "pickling" process and they can be stored in
> the refrigerator for up to a year.
>
> Now you not only have pickles, but you have pickled cabbage and onion
> as well.
>
> Notes: kokoscornerblog.com
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com



I am really going to try this in the next few days.

Cheri