Fermented Pickles
Serves 1
Directions
- 1Slice your cucumbers into spears or slices.
- 2Slice your cucumbers into spears or slices.
- 3Slice your cucumbers into spears or slices.
- 4Slice up some red or white onion.
- 5Slice up some red or white onion.
- 6Slice up some red or white onion.
- 7Add the cucumbers and the onions to quart-sized wide-mouth mason jars.
- 8Add the cucumbers and the onions to quart-sized wide-mouth mason jars.
- 9Add the cucumbers and the onions to quart-sized wide-mouth mason jars.
- 10Peel and slice some garlic cloves in half and add those to the jar as well.
- 11Peel and slice some garlic cloves in half and add those to the jar as well.
- 12Peel and slice some garlic cloves in half and add those to the jar as well.
- 13Add whatever seasonings you want; I did dill in one jar and mustard seed in the other.
- 14Add whatever seasonings you want; I did dill in one jar and mustard seed in the other.
- 15Add whatever seasonings you want; I did dill in one jar and mustard seed in the other.
- 16Add two tablespoons of salt to each jar, then top off with some filtered water.
- 17Add two tablespoons of salt to each jar, then top off with some filtered water.
- 18Add two tablespoons of salt to each jar, then top off with some filtered water.
- 19Add some weights to keep the contents submerged under water, here I used rocks (washed with soap and water).
- 20Add some weights to keep the contents submerged under water, here I used rocks (washed with soap and water).
- 21Add some weights to keep the contents submerged under water, here I used rocks (washed with soap and water).
- 22Put the lids on, place on your counter, and then put a towel over top to keep them dark.
- 23Put the lids on, place on your counter, and then put a towel over top to keep them dark.
- 24Put the lids on, place on your counter, and then put a towel over top to keep them dark.
- 25Burp the jars each day by loosening the top and tightening it back down.
- 26Burp the jars each day by loosening the top and tightening it back down.
- 27Burp the jars each day by loosening the top and tightening it back down.
Ingredients
- cucumber
- cucumber
- cucumber
- red onion
- red onion
- red onion
- white onion
- white onion
- white onion
- garlic cloves
- garlic cloves
- garlic cloves
- dill
- dill
- dill
- mustard seed
- mustard seed
- mustard seed
- 2 tablespoons salt
- 2 tablespoons salt
- 2 tablespoons salt
- filtered water
- filtered water
- filtered water
Equipment
knifecutting boardquart-sized wide-mouth mason jarsweightslidstowel
Tips
- When sizing up your spears, make sure you leave about 2 inches of head space.
- If you're going to be slicing your cucumbers, make sure you slice them thick or they may get soggy on you.
- Burp the jars each day by loosening the top and tightening it back down.
- Store in your fridge after 3 days.