- A package of cucumbers
- Salt brine made of hot water and sea salt, table salt, or whatever salt you choose--I used Himalayan salt
- ½ teaspoon Dill or other seasoning per qt. jar
- 1-2 cloves of garlic optional
- 1 qt. Mason jars glass Jar, or fermenting crock
- 1 Bay leaf grape leaves can also be used, although I prefer bay leaves because I always have them on hand. Either are optional- the tannins in these leaves will help the pickles stay crunchy
First make a salt water brine by warming a ratio of 2 tablespoons of kosher salt to 1 quart of purified water. You can filter the brine with paper coffee filters should you choose to, just make sure the salt is fully dissolved before doing so. This does not need to be brought to a boil, just heat it enough to dissolve the salt. Place the hot brine to the side and allow it to come to room temperature. Next, wash cucumbers and cut the blossom end off. Depending on the size of the cucumber, cut them in half or in quarters, length wise.Place cucumbers in glass jars along with whatever seasoning, fresh vegetables, and a grape leaf or a bay leaf (if using). Fill your glass jars a little bit beneath the hips (this is the point where your mason jar curves in), making sure all air bubbles come to the surface. Place a fermentation weight on top of the cucumbers to weigh down the fruit under the brine.Place burping lid on top. Squeeze the burping lid to ensure slit is open.Place jars on top of a glass dish or cookie sheet in case the liquid spews out during the fermentation process. Check fermented cucumber pickles in 3-5 days. Remove any surface scum if needed. If it still tastes cucumbery, then place the weight back on top of the pickles and give it another day of fermentation. Once your desired taste is achieved then add to your favorite dish! Store in the fridge for several weeks.