- 12 oz (6 to 8) small, firm organic cucumbers
- 5 Tbsp pickling salt or other pure salt
- 1/2 gallon (2 qt) chlorine-free, filtered water
- 1 bunch dill
- 6 cloves peeled garlic
- Thoroughly rinse cucumbers. Cut thin slice with a paring knife off blossom end of each cucumber. (This is the end opposite the stem. The reason this end is cut is because it contains enzymes that soften the cucumber as it ferments.)
- Make brine by dissolving salt in 1/2 gallon of filtered water.
- In a half-gallon sterilized fermenting jar with an airlock lid, place dill and garlic. Pack whole cucumbers on top of herbs. Pour brine over, making sure cucumbers are completely covered and there’s 1 to 2 inches of headspace at top. (You may not need all brine.) Place a fermentation weight on top of cucumbers to make sure they stay under liquid. Tighten lid.
- Set jar in a cool, dry location between 60° to 70° away from sunlight.
- Check jar daily. If surface scum appears, skim it. Retighten lid after. Once bubbles have stopped rising (after about 6 or 7 days), transfer jar to fridge for an additional 3 days. Skim as needed. Pickles should taste sour when done. Store in fridge for up to 2 months.
Per Pickle: 7 Calories, 2 g Carbohydrates, 1 g Fiber, 526 mg Sodium, ★ Vitamin K