Fermented Grape Leaf Pickles

I have great memories as a kid sticking my hand down in a big ole crock and pulling out a grape leaf pickle. Oh how times have changed, well somethings but the grape leaf pickle has not! One of the most easy pickles to make and they are delicious. A little salty but thats right up my alley.

 The first thing you need is a crock. I have this 2 gallon that is a perfect size for me. According to my wonderful parents, put water in the crock and enough salt to float and egg. Thats a lot of salt but it is well worth it to get great pickles. 

We have grapes on the farm and they are easily accessed. You can also add a few green grapes if you want. 

Add cucumbers, grape leaves and cover with the salt water brine. I just so happened to add a sprig or two of dill just for a kick!!

I put a plate down on the cucumbers to make sure they were totally submersed in the brine and weighted it down with a gallon jug of water. You want them to stay under the brine.

Cover with a towel and place in a dark cool place for around 2 to 3 weeks. Each day unwrap the crock and skim off the fermentation that builds up on top of the brine. After they are well fermented, take them out of the brine and rinse. They are ready to eat. I usually strain the brine and put the pickles along with the brine into a gallon jar in the fridge. Oh how good they are!!