Oz is my husband and he is from Israel. One of the things he loved and missed from his childhood was his grandfather’s homemade pickles. So two years ago, when we went to Israel he got the recipe and instructions. Ever since then he has been producing one batch after another of these wonderful, easy to make, spicy-tangy pickles!
This the original recipe for my husband’s grandfather’ lactofermented pickles! They are the easiest pickles you will ever make! And some of the best! It seems that the recipe works best made in a ½ gallon canning jar.
Author: Vivica Menegaz
Recipe type: Appetizer, Pickle
Serves: 8 portions circa
6/8 cloves organic garlic, peeled
⅘ whole organic jalapeños
2 pounds small pickling cucumbers, freshly picked (or enough to fill the jar)
¼ cup organic apple cider vinegar
1 tablespoon sea salt
1 teaspoon ground cayenne pepper
¾ fresh grape leaves
Sterilize the jar in boiling water for about 5 minutes.
Wash the cucumbers and jalapeños.
When the jar is cool and dry put garlic cloves, salt and cayenne in the bottom.
Add cucumbers and jalapeños up to 2″ form the top.
Fill the jar with cold water.
Close with the lid and shake a few times to mix the contents well.
Re open the lid and stuff in grape leaves to cover the whole top, so that contents will not touch the lid or come in contact with air.
Set the jar on the counter.
check pickles after ⅚ days.
they should be fully pickled, tangy, crunchy and a little spicy.
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