FERMENTED DILL PICKLES

Fermented Dill Pickles with Acorn Leaves
Ingredients
1 kg fresh cucumbers (small and firm)
4-6 fresh dill sprigs
6-8 garlic cloves, peeled
2 tbsp black peppercorns
2 tbsp mustard seeds
4-6 acorn leaves (washed and dried)
2 tbsp red pepper flakes (optional)
2 liters water
4 tbsp salt (non-iodized, such as sea salt or pickling salt)
Equipment
2 large glass jars with lids (1 litre each) or a fermentation crock
Small, non-reactive object for weighing down cucumbers (such as a fermentation weight or a smaller jar)
Clean towels
Large pot for sterilizing jars
Instructions
Preparation
Sterilize the Jars: Place your glass jars and lids in a large pot of boiling water for 10 minutes to sterilize them. Remove them carefully and let them air dry on a clean towel.
Prepare the Brine: In a large pot, heat 2 litres of water slightly and add 4 tablespoons of salt. Stir until completely dissolved. Allow the brine to cool to room temperature.
Wash and Dry Cucumbers: Thoroughly wash the cucumbers and pat them dry with a clean towel.
Clean the Acorn Leaves: Wash the acorn leaves thoroughly to remove any dirt or insects. Pat them dry with a clean towel.
Packing the Jars
Layer the Ingredients:
Place 1-2 garlic cloves, 1-2 dill sprigs, 1 tablespoon of black peppercorns, 1 tablespoon of mustard seeds, and 1-2 acorn leaves at the bottom of each sterilized jar.
Pack the Cucumbers: Stand the cucumbers upright in the jars, packing them tightly but not crushing them. Leave about an inch of headspace at the top of the jar.
Top with Spices and Leaves: Add another layer of garlic, dill, black peppercorns, mustard seeds, and acorn leaves on top of the cucumbers. If using, add 1 tablespoon of red pepper flakes to each jar for a bit of heat.
Adding the Brine
Pour the Brine: Pour the cooled brine into the jars, completely covering the cucumbers and other ingredients. Ensure the cucumbers are fully submerged in the brine. You may need to use a fermentation weight or a smaller jar to keep the cucumbers under the brine.
Fermentation
Seal the Jars: Seal the jars loosely to allow gases to escape during fermentation, or use airlock lids if you have them.
Ferment: Place the jars in a cool, dark place. Allow the pickles to ferment for 1-2 weeks. Check the jars daily to ensure the cucumbers remain submerged and to monitor the fermentation process. You should see bubbles forming as fermentation progresses.
Final Steps
Taste Test: After about a week, start tasting the pickles to determine if they've reached your desired level of fermentation. They should taste tangy and be slightly effervescent.
Store: Once the pickles are fermented to your liking, seal the jars tightly and store them in the refrigerator. The cold will slow down the fermentation process, and your pickles should last for several months.
Tips for Success
Monitor Daily: Check the pickles daily to ensure they're submerged in the brine and watch for any signs of mould or off-smells.
Adjust Spices: Feel free to adjust the spices and the number of acorn leaves based on your taste preference.
Safety First: If you're ever unsure about the safety of your fermented pickles, it's better to err on the side of caution and discard them.
Foraging Responsibly
Sustainability: Only take a few leaves from each oak tree to avoid harming it.
Respect: Be mindful of private property and protected areas. Obtain permission if necessary.
Enjoy your homemade fermented dill pickles with the added crispness and flavour from acorn leaves!