Crunchy Pickles
There's nothing quite like the snap of homemade pickles flavored with your favorite herbs and spices and left to ferment for about a week in a brine of salt, vinegar, and purified water. We started with 10 cucumbers of a similar size; you should always jar vegetables that are roughly the same size so that fermentation can occur evenly throughout the pickles.
Fermentation creates change thanks to beneficial bacteria in the environment; since there's no heat applied to the pickles, it's best to ensure the environment is as clean as possible. Boil your jars and equipment, and use purified or spring water and unfiltered apple cider vinegar. Make sure the pickles are fully submerged so they're not affected by anything in the air at the top of the jar.
Pickles are great as a garnish, a sandwich ingredient, thrown into a salad, or as a snack. They should last for about three months in the refrigerator.
*COOK TIME FOR THIS DISH INCLUDES 5 DAYS OF FERMENTATION.
- 10 Pickling cucumbers
- 4-5 Garlic cloves, peeled whole
- 1 Tbsp Tellicherry Peppercorns
- 1 Tbsp Yellow Mustard Seeds
- 4 Bay Leaves
- 1 Tbsp Dill Seed
- 2 Tbsp Kosher Salt
- 1 Tbsp unfiltered apple cider vinegar
- 6 cups spring water
- 2 Mason jars, 1 quart size
- Divide the ingredients between the two jars. Make sure there are equal portions of cucumbers, garlic, peppercorns, mustard seeds, bay leaves, and dill seed.
- Make the brine. Combine 6 cups water, salt, and vinegar, and mix well.
- Pour liquid into jars, making sure the cucumbers are submerged under the liquid. You may want to weigh the cucumbers with something like a ramekin. They will mold if they are not submerged under the brine. Seal with a lid and let sit for 4-5 days.
- After 4-5 days, check to see if they are finished. The brine will be cloudy, and the pickles will be yellowish.
