Fermented Dills

1. 1

   Cover the cucumbers with cold water, scrub off their prickly spines and drop them into a colander.

2. 2

   Combine 13 cups water with the pickling salt in a large saucepan and bring to a boil, whisking to dissolve the salt.

3. 3

   Into the bottom of each sterilized 1-quart jar, drop a layer of cabbage leaves, 1 garlic clove, 1 small grape leaf, 2 red chiles if using and a tuft of crown dill.

4. 4

   Pack the jar with cucumbers, standing them upright and getting in as many as you can.

5. 5

   Top each jar with another garlic clove, grape leaf, red chile and another tuft of crown dill.

6. 6

   Pour hot brine into each jar, leaving 1/8-inch headspace.

7. 7

   Wipe the jar rims with a cloth dipped in boiling water.

8. 8

   Screw the sterilized lids on tight, as tight as you possibly can.

9. 9

   Once they cool, transfer the jars to a warm place (75 degrees F or so) and let the pickles ferment for 1 week.

10. 10

    This is the warm jump-start period for the longer ferment; the brine should get cloudy and the lid tops should become tight with pressure.

11. 11

    Then transfer the jars to a cooler place (a root cellar would be great, but any place a few degrees cooler than room temperature is fine) and wait at least 6 weeks and up to 6 months before consuming.

12. 12

    Special equipment: Four 1-quart canning jars with lids, sterilized

* Per serving · 4 servings · Values may vary.