You don’t’ need to know how to can to fix these pickles, just store
them in the refrigerator after they cool. The oak or grape leaf (you can also
use currant leaf or horseradish) is added to keep the pickles crisp.
o Pickling cucumbers
o Vinegar and water (3 parts vinegar, 1 part water)
o Aromatics: sprig of thyme and tarragon, bay leaf, whole peppercorns, dried
chile pepper, garlic chunks, onion chunks, oak or grape leaf
o Put the cucumbers in a bowl and sprinkle salt over them (about 2 tbsp per
quart). Cover and let sit in the fridge overnight.
o Rinse the cucumbers well and set aside.
o Find some canning jars, or other containers to store the pickles in. Wash
them in hot, soapy water, and then place them in the oven at its lowest setting
(about 180 ?F). This will keep the jars from cracking when you pour in the
o In the meantime, heat the vinegar/water mix to a boil.
o Being careful not to burn yourself, pack the cucumbers into the jars. As
you are packing them, add a little of each aromatic.
o Pour the vinegar into the jars. Run a knife down the inside of the jar to
help remove any air bubbles. Put a lid on the jar. If canning, process in hot
water bath for 10 minutes. If making refrigerator pickles, set aside and let
cool before putting in the fridge.
o You can eat them in a day or two, but they are better after at least a week.