Ingredients
- cucumbers, various sizes of small and medium, or substitute carrots or baby zucchini
- 8 cups filtered water
- 1/4 cup non-iodized sea salt
- 3 large garlic cloves
- peppercorns, dill, dried dill flowers, onions, garlic scapes, chilis cut in half, or whatever combination of what is in your garden
Preparation
1. Sort cucumbers by size. Find a jar that fits all of one size and repeat for remaining sizes.
2. Prepare brine by combining water and salt. Set aside. Place cucumbers vertically, balloon side down and stem side up, side by side, nice and tight so they don’t move when you pour the brine in and float to the top. (When they float to the top, they can mold.) Pour brine into jars until full, add garlic clove and other garden items of choice. Top with grape leaves or fermentation weights if you like to keep cucumbers submerged.
3. Screw lids on jars and let sit at room temperature 7 days. Each day, remove cap once to “burp” the jars to keep them from exploding and reseal. After 7 days, move to fridge; pickles will keep for months.