Fermented Cucumber Pickles
Hands-on Time: 00h 20m
Makes: 8 servings
Homemade pickles are a great accompaniment to many kinds of meals, and they’re a great snack on their own. You'll see how easy fermented foods are to make at home with this cucumber pickles recipe.
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Ingredients
- 1 pint-and-a-half wide-mouth canning jar with tight-fitting lid
- 2 tablespoons Frontier Co-op® Sel Gris
- 3 cloves fresh garlic, peeled and bruised
- 2 Frontier Co-op® Whole Bay Leaves
- 8 whole Frontier Co-op® Black Peppercorns
- 7 pickling cucumbers, ends removed, cut lengthwise into quarters no more than 5 inches long
Directions
- In canning jar, add Sel Gris salt and 4 ounces water, and agitate until dissolved.
- Add garlic and spices to jar.
- Add as many cucumber spears as possible to jar, packing them in tightly, ensuring that they are as far down in jar as possible, snug and not bobbing around.
- Add water until cucumbers are covered.
- Close lid just until you meet resistance. Leave at room temperature.
- Once a day for first 2 to 3 days, open lid just enough to break seal, then close it again.
- The pickles are ready after 4 days. Eat or refrigerate. Consider drinking the brine too!
