Bay leaves keep dill pickles from turning too soft during the fermentation process and storage.
Day 2: the brine is becoming cloudy and the distinctive sour smell and flavour of lactic acid is beginning
Slice the cucumbers and place in sterile jars (put jars in a 100C oven for 30 mins to sterilise). Layer bay leaves and dill seed between the layers of cucumbers. Pour a brine over the cucumber slices made of 1 tbsp salt per cup of water. Put a layer of bay leaves over the top. Put the lid loosely on and leave at room temperature to ferment.
food ripe from my garden 