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Fermented Pickles http://nourishedkitchen.com/sour-pickles/ ~All spices are optional, don't let them keep you from making pickles.
1 gallon unwaxed pickling cucumbers, approximately 8 pounds 2 heads flowering dill 2 large bulbs garlic 18 allspice berries 1 T coriander seed 1 T black mustard seed 1-3 dried red chili pepper 1 horseradish leaf 6 tablespoons finely ground sea salt 3 quarts filtered water Rinse the cucumbers well to remove any dirt or debris, and then trim away any small stems of vine or flowers that might still adhere to them. Dump the cucumbers into the basin of your sink, and fill the sink with cold water. Allow the cucumbers to soak in the cold water for 20 minutes, long enough to perk them up a bit before they ferment Peel the garlic, and drop it into your fermentation crock. Then, add the pickling cucumbers, dill, horseradish leaf and pickling spice. Create a brine by combining the salt with the water, and whisking them together until the salt dissolves completely. Pour the brine into the crock, or large glass jar, weighing the cucumbers down, and completely submerging all the ingredients. Make sure your crock is completely full of brine, adding more as necessary. Allow the cucumbers to ferment for at least 1 week and up to 1 month at room temperature. Taste them every few days, and when they achieve the flavor and sourness you like, transfer the pickles and brine to mason jars, storing them in the fridge up to 6 months.
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