Main ingredients
1 liter filtered/pure room temperature water
45 grams pickling salt (4.5% salination)
2.5 pounds Kirby cucumbers (there were about 12 cucumbers FYI)
Spice mix
8 garlic cloves smashed
8 black peppercorns
4 cloves
2 small/medium bay leaves
1 teaspoon dill seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
½ teaspoon coriander seeds
Optional
You can add fresh dill, dill and fennel pollen, caraway seeds, whole all spice berries, hot pepper
In the pictures I posted here, i am using 4 times of the main recipe, so don't get confused
Instructions
When picking cucumbers, get the straight ones to stack them nicely in the jar
Wash and remove any piece of stem from cucumbers
Place all ingredients except cucumbers into a container and shake well until salt dissolves
Lay your pickling crock/jar on its side, and pack the cucumbers
Shake the brine again and pour over to the cucumbers until about one inch above the cucumbers
Place a pickling weight on top to keep them submerged under the brine all the time – there are glass ones, or you can use a plate, or Ziploc filled with water etc.
Cover loosely with a lid or piece of cheesecloth/towel to allow CO2 to escape and not anything to get in
Place in a cool, dark place like guest bathroom, garage in winter etc. for 14 days
Try sampling one after 7 day, it should be ready as "half-sour" after about 5 days
After 14 days, I suggest to move them into smaller containers and keep them in fridge
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