July 18, 2015 - 03:20 PM / 03:35 PM
This demonstration led by Danielle Marvit of the PITTSBURGH CANNING EXCHANGE.
“I am a native Pittsburgher that loves to pickle just about anything that I can get my hands on. I have taught pickling classes thru the Pittsburgh Canning Exchange, East End Food Co-Op, and later this season with Grow Pittsburgh. When I am not in the kitchen; I am chasing chickens out of my garden, foraging for mushrooms, learning about medicinal herbs or geeking out with fellow gardeners. You can find me farming at Garden Dreams or hawking vegetables for Brenckle’s Organic Farm at area farmers markets.”
Sunshine Pickles (Hungarian Fermented Pickles aka Kovaszos Uborka)
Adapted from Kevin West’s Saving the Season and Zsuzsa is in the Kitchen food blog
4 pounds of pickling (Kirby) cucumbers
4 flowering dill heads and/ or 4 dill fronds
1-2 T of dill seed
4 c of water (preferably filtered)
2 T of pickling salt (noniodized)
3-4 cloves of garlic
2 slices of stale rye bread
Handful of grape or cherry leaves
Large glass jar or crock
- Bring the water to a boil and dissolve the salt into the water. Let the brine cool slightly.
- Scrub the cucumbers and trim the ends. Keep the cucumbers whole, however slash each cucumber several times lengthwise to allow the brine to be absorbed.
- Layer the cucumbers, grape leaves, dill heads and fronds in the jar. Drop in the garlic and sprinkle in the dill seed.
- Pour the brine over the cucumbers and spices. Be sure to cover the cucumbers completely with the brine.
- Top off with the stale rye bread and gently push the bread into the brine to moisten it.
- Either cover with cheesecloth or a lid and place in a sunny spot to activate fermentation.
- Watch for bubbling and check after 2-3 days to determine desired sourness. These are “half sours” and you may continue to ferment for an additional couple of days or till desired flavor and texture is obtained.
- Remove bread and any mold that may have developed. Strain off the brine and rinse pickles. Pack into smaller jars and cover with strained brine. Store in refrigerator for 3-4 weeks.