Directions
- 1Rinse the cucumbers, remove 1/16-inch of the flower end of each cucumber, and place them in an ice-water bath for 15-30 minutes to crisp them up, leaving them whole.
- 2Mix the salt (2 tablespoons) and 5 cups cold water until dissolved to make the brine.
- 3Wash your hands, jars, and any utensils; no need to sterilize, just clean.
- 4In a large, clean two-quart mason jar, place all the whole spices into the bottom.
- 5Add the dill, garlic, and onions or turmeric if using.
- 6With clean hands, pack one layer of cucumbers tightly, standing on end.
- 7Add the bay leaves, then add the second layer of cucumbers standing on end.
- 8Press everything down, leaving 1 ½ inches of headroom.
- 9Pour the saltwater brine over the top and weigh down the cucumbers with fermentation weights so they are submerged under the brine.
- 10Remove any spices that may have floated to the surface to prevent mold.
- 11Cover the jar loosely with a lid or with a cloth to allow air to escape.
- 12Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-70F) for 2-3 days and check for bubbles or overflow, indicating fermentation.
- 13After 2 days, check for signs of life: bubbles, overflow, or clouding; tap the jar to see if tiny bubbles rise to the top.
- 14You can taste them at any point after you see bubbles, and ferment longer if you like.
- 15Once you see active bubbles, you can place the jar in the fridge, where it will continue to ferment much more slowly, keeping the pickles submerged.
- 16Once chilled, taste them; they should be crispy and flavorful with a little tang.
- 17If you want a tangier or softer pickle, you can pull them back out again and ferment for a few more days longer.
- 18If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock.
- 19If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.
Ingredients
- 2 lbs pickling cucumbers, all similar size (5 inches)
- 5 cups filtered water or tap water (that is not overly chlorinated)
- 2 tablespoons fine sea salt or Himalayan salt (or one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine)
- 0.25 teaspoon turmeric (optional, adds a fresh flavor)
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon allspice
- 1 teaspoon peppercorns (feel free to add more)
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 10 garlic cloves, sliced (or double for extra garlicky)
- 0.5 onion, thinly sliced (optional)
- big handful fresh dill
- 1 fresh red chilies or dried arbol chilies, or chili flakes (all optional)
- 3 bay leaves (or a grape leaf or oakleaf, sources of tannic acid to help them stay crisp)
Equipment
large two-quart mason jarfermentation weightspan or bowllid or clothairlock (optional)
Tips
- Ferment at cooler temps (60-70F) to keep pickles crisp. If your home is hot, try placing in a cooler with ice.
- The longer you ferment them (unrefrigerated), the tangier they will get, but they will also get softer. You can taste them at any point after you see bubbles.
- Your ferment should smell tangy, garlic, and fresh. If you notice anything foul or unpleasant, your ferment may have been contaminated.
- If you want to create a “fizzy” brine for drinking, tighten the lid, and burp daily if leaving out. You can tighten the lid in the fridge, but burp weekly.
- Always fish out any floating spices with a slotted spoon to prevent mold.
- If pickles turn out too soft, it may be due to too warm of temperature during fermentation, or the flower end wasn’t removed.
- If using a grape leaf, place it on the side of the jar, then layer the remaining ingredients.
- The 3% salt water brine is considered safe and allows for drinking the brine. For a stronger, saltier brine, you can go up to 4.5%.
- For full sour pickles (14-21 days) use a 4.5% brine.
- Leaving cucumbers whole provides a better texture.
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