This is a quick and easy recipe to preserve and honor the flavors of our favorite pickling cucumbers.
| Ingredients | |
|---|---|
| 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 |
| – | red chiles |
| – | fresh dill |
| – | grape leaves |
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.
