Fermented cucumbers from God Is A Pickle: Recipes and Stories for Preserving the Seasons – A Culinary Journey Through the Czech Republic (page 115) by Šárka Otevřel Camrdová

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  • pickling cucumbers
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  • Serves : 1 large canning jar (64 ounces/3–4 l)

  • EYB Comments

    Can substitute black currant leaves or sour cherry leaves for grape leaves. Ferments for at least 5 days; best after 10-14 days.

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Notes about this recipe

  • Eat Your Books

    Can substitute black currant leaves or sour cherry leaves for grape leaves. Ferments for at least 5 days; best after 10-14 days.

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