Description

Wonderfully CRUNCHY and super tasty pickles that are fermented so they have probiotics that provide so many health benefits. So easy to make as well! Follow the tips in the post for total fermentation success.

Ingredients

Scale

For the brine:

1/4 cup apple cider vinegar (preferably raw)
1/6 cup (about 1/2 of a 1/3 cup measure) of canning/pickling salt
About 1 quart water

For a 25-oz. jar of pickles (double the amounts for quart or larger jars, use a little less for pint jars):

2 crushed bay leaves
1 teaspoon mustard seed
1 teaspoon coriander seed
A pinch of red pepper flakes
1 dill head
2 – 5 cloves garlic, peeled
Fresh cut cucumbers plus sweet and/or hot pepper strips (peppers are optional, but they add color and flavor! )

Instructions

Clean the cucumbers and soak in an ice water bath for at least 15 minutes. This helps crisp them up. Trim the bottom and top of each cucumber, then slice in half lengthwise or cut into smaller spears. Cut the peppers into slices.
Add the vinegar and salt to a quart jar and fill about half way with water. Stir until the salt is fully dissolved, then fill the jar with water.
In each pickle jar, add the bay leaves, garlic and seasonings on the bottom, then put in the dill head. Pack the cucumbers and peppers in until the jar is mostly full, leaving at least 3/4 inch of space on top.
Pour the brine in to fill the jar and completely cover all the vegetables with at least 3/4 – 1 inch of liquid. If you have any veggies that want to float to the top, put a weight on top like a small (disinfected) stone.
Cover loosely and let sit for 2 – 4 days, then cover tightly, refrigerate and enjoy!

Notes

Also, try adding in other veggies like zucchini, carrot sticks, or sliced fennel. Fresh fennel fronds (the greens on the top) add a nice flavor too.

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