Ingredients
Equipment
Method
- Wash cucumbers thoroughly under cold running water and trim 1/4 inch from both endsCut cucumbers into spears, rounds, or leave small ones whole as desiredSterilize 2 quart-sized mason jars and lids by submerging in boiling water for 10 minutesCreate brine by dissolving salt completely in filtered water, stirring until clearPack cucumbers tightly into sterilized jars, leaving 1 inch headspace at topAdd garlic cloves, dill, peppercorns, coriander seeds, and bay leaves to each jarPour brine over cucumbers, ensuring they're completely covered by at least 1/2 inchPlace grape leaf or tea bag on top of cucumbers to provide tannins for crispnessWeight down cucumbers with fermentation weight, clean stone, or small glass jarCover jar opening with clean cloth or coffee filter, secure with rubber bandPlace jars in cool, dark location away from direct sunlight (68-72°F ideal)Allow to ferment for 3-7 days, tasting daily after day 3 to check sourness levelTransfer to refrigerator when desired tanginess is reached to slow fermentationStore in refrigerator for up to 6 months, keeping cucumbers submerged in brinenotes: Always use non-chlorinated water as chlorine kills beneficial fermentation bacteria
- Keep cucumbers submerged below brine level throughout fermentation to prevent mold growthFermentation time varies with temperature - warmer conditions speed the processBubbling and slightly cloudy brine indicates healthy fermentation is occurringTaste daily after day 3 to monitor sourness development and stop when preferred level is reachedIf white film (kahm yeast) appears on surface, simply skim it off - it's harmless but affects tastePickles continue fermenting slowly even in refrigeration, developing more complex flavors over timeSave leftover brine to use as starter for next batch or drink as probiotic tonic