Ukrainian Dill Pickles (Fermented Naturally)

• 5 lb. sm. cucumbers, unwaxed and unwashed
• 1/2 head garlic
• 3 sprigs dried dill weed with heads
• 3 grape leaves
• cherry leaves
• 1/4 tsp. alum
• 1 cup coarse salt
• kosher salt
• 3/4 to 1 gal. water
• 6 peppercorns
• 1 gallon glass jar
• crock

1. Soak (but do not scrub) cucumbers in very cold water for 5 minutes.
2. Scald a very clean glass jar with boiling water.
3. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there.
4. Do not pack tightly.
5. Add salt to boiling water and stir.
6. Pour brine over cucumbers and add peppercorns.
7. (If not using leaves, add alum for added crispness).
8. Cover with leaves and a plate and place in a cool, dark place to ferment.
9. After 4 to 5 days, the cucumbers will be semi-cured; some gourmets prefer them that way.
10. After a few more days, fully cured pickles will become a lighter green.
11. Pickles may be placed in smaller jars that are more convenient for storage.
12. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed).
13. Transfer pickles, fill quarts with strained liquid, cover, and refrigerate.

cucumbers, garlic, dill, grape leaves, cherry leaves, alum, coarse salt, kosher salt, water, peppercorns, gallon glass, crock

Taken from www.foodgeeks.com/recipes/17598 (may not work)