Cinnamon Dill Pickles
Cinnamon is surprisingly delicious in pickles. You just need to throw in a couple of cinnamon sticks and let them ferment. Try it, you'll like it!
Servings: 1 gallon
- 1 package Cutting Edge Cultures – or you can use 1/2 cup kefir whey
- 1 cup filtered water – to mix with culture
- 3-4 pounds Pickling cucumbers – (small to medium is ideal, but if all you have is large, cut them into spears)
- 4 tablespoons Celtic Sea Salt
- 2 cloves garlic
- 2 sticks cinnamon
- 3 tablespoons whole dill seed
- 2 tablespoons whole coriander seed
- 1 teaspoon whole mixed peppercorns
- 1/2 teaspoon red pepper flakes
- filtered water
- clean grape leaves – (Or oak leaves, cherry leaves, raspberry leaves, or blackberry leaves. It’s the tannins you want from the leaves that makes them crispy)
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Chop cucumbers in half. Place flat side down and cut into spears.
- Place cucumbers in jar. Place other ingredients in a measuring cup with a spout for easy pouring. Mix all ingredients till well combined.
- Pour mixture into jar. Some of the seeds may fall to the bottom.
- Add the Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the container in the refrigerator.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.