Fermented Cucumber Pickles
Course: Side DishServings
8
Prep time
20
minutesCooking timeminutes
Calorieskcal
Total time
20
minutesHomemade 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.
Ingredients
pint-and-a-half wide-mouth canning jar with tight-fitting lid
Frontier Co-op® Sel Gris
fresh garlic, peeled and bruised
Frontier Co-op® Whole Bay Leaves
Frontier Co-op® Black Peppercorns Whole
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!
