- 4 cups of cucumbers sliced evenly
- Small bunch of dill
- 1 clove of garlic
- 1/2 tsp of peppercorns
- ½ tsp mustard seeds
- 1 bay leaf
- 2 whole cloves
- 1 tbsp sea salt
- 3 cups of water.
- Boil the water (filtered if you can) and add it to the salt in a glass jug (not plastic) to dissolve the salt into brine
- Layer the rest of the ingredients in a 1 litre jar.
- Once the salt brine solution is cool add it to the jar of pickles and spices.
- Scrunch baking paper into a loose ball and put it on the top of the pickles and solution to make sure that the pickles stay below the water line.
- Leave on the bench for 3-5 days depending on the seasonal temperature of the room and then transfer to the refrigerator for eating cold. During colder months this time may stretch out to 10 days however I only pickle when cucumbers are plentiful during the warmer months because they are in season which makes it a more economical practice.
This type of fermenting processes is called lacto-fermentation and at all times I recommend that you use your nose to tell if the fermenting process has been successful. For those wanting more confidence in knowing that their fermented creations aren’t going to make them sick you can buy litmus paper and check the acidity before eating. Acidity for safe fermented foods is a pH of 4 or lower. The lower the pH the more sour the pickles (vinegar is about pH 3). The pickles can keep up to 3 months in the refrigerator. We have them for breakfast or with salads.
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