Name: Fermented Cucumber Pickles
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pint-and-a-half wide-mouth canning jar with tight-fitting lid; 2 tbsp Frontier Co-op® Sel Gris; 3 clove fresh garlic, peeled and bruised; 2 Frontier Co-op® Whole Bay Leaves; 8 Frontier Co-op® Black Peppercorns Whole; 7 pickling cucumbers ends removed, cut lengthwise into quarters no more than 5 inches long

Fermented Cucumber Pickles

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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Prep Time 20

Total Time 20

Servings: 8

Course: Side Dish

Ingredients Method

Ingredients

1 pint-and-a-half wide-mouth canning jar with tight-fitting lid
2 tbsp Frontier Co-op® Sel Gris
3 clove fresh garlic, peeled and bruised
2 Frontier Co-op® Whole Bay Leaves
8 Frontier Co-op® Black Peppercorns Whole
7 pickling cucumbers ends removed, cut lengthwise into quarters no more than 5 inches long

Method

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!

Fermented Cucumber Pickles