These fermented pickles were easy to make and are very tasty. I was determined to make my own pickles this summer when I discovered the brand I had been buying had food dye in it.
adapted from My Humble Kitchen
about 24 small 4"-5" pickling cucumbers
6 cloves garlic, ends removed and smashed
6 bay leaves (2 bay leaves per jar)
2 1/2 Tbsp pickling spice - see below
fresh dill, cut into smaller sprigs
6 Tbsp kosher salt
Properly clean 3 quart sized mason jars.
Gently clean and remove flower ends from cucumbers.
To each quart sized mason jar, stack the bottom with as many cucumbers as you can fit.
Divide the pickling spice between the jars.
To each jar, add 2 garlic cloves, and 2 bay leaves.
Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there's 1" headspace between the top of the jar and the lid.
On the stovetop, heat 1 quart of filtered water with 6 Tbsp of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.
Fill the remainder of the jars with enough filtered water to cover all the ingredients.
Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged. Place the jar in a cool dark place.
After one week, open the jars to allow the gases to escape. Close up jars and return to a cool, dark place.
After two weeks, move the jars to the refrigerator. They will last at least 6 months.
1 Tbsp mustard seeds
1 Tbsp whole allspice
1 tsp coriander seeds
1 tsp whole cloves