Sour Fermented Pickles

• Water .5 Gallon
• Vinegar .5 Gallon
• Salt .35 Cup

– 1 3/4 Cups Sea Salt
– 2 1/2 Gal Water
– 2 1/2 Cups Apple Cider Vinegar

1. Cut end off cucumbers and soak in brine
2. Mix the above ingredients until dissolved
3. Pour into crock over pickles
4. Weigh down cucumbers and make sure the brine covers them completely
5. Wait 2-3 weeks and check every so often for mold (skim mold off)

Smaller Amounts:

Approx. 2 Gallons:

– 1 Gallon Water
– 3/4 Heaping Cup Salt
– 1 Gallon Apple Cider Vinegar

Approx. 1 Gallon

– 1/2 Gallon Water
– 1/3 Heaping Cup Salt
– 1/2 Gallon Apple Cider Vinegar

This is an initial experiment where I utilized a 1 gallon ceramic crock and the equivalent ingredients above.  It should take a week or two for them to ferment properly.