This is a quick and easy recipe to preserve and honor the flavors of our favorite pickling cucumbers.
|2 lbs||pickling cucumbers (3” – 4” long)|
|8 cups||dechlorinated water (filtered or boiled)|
|4 1/2 tbsp||fine sea salt|
|3||cloves of garlic|
|1 1/2 tbsp||rice vinegar|
|1 1/2 tbsp||minced garlic|
|1 1/2 tbsp||minced ginger|
Wash cucumbers and chill in ice water for 30 minutes
Heat 1 cup of water to dissolve salt. Cool to room temperature and then add the remaining 5 cups.
Pack jar with spices and cucumbers. Cover with brine then and place a weight on top to ensure cucumbers are submerged.
Cover loosely to keep insects away but allow gas to release.
Allow to ferment for 3 – 7 days in a cool, dark place. Taste and refrigerate when happy with flavor.