Ingredients you will need:
2 cups water
1 T sea salt
¼ tsp dried dill
¼ tsp garlic powder
½ tsp whole peppercorns
½ tsp mustard seeds
pinch red pepper
First, wash a 24 oz mason jar. Be sure
that it is completely clean and sterile. Next, wash the cucumbers and
slice them into strips, and carefully pack them into the mason jar.
Next, mix the water, salt, and spices,
and pour this mixture over the cucumber slices. Make sure that the
cucumber slices are completely submerged in the brine; if they are
exposed to air, the cucumbers may begin to mold, so if necessary you
can use a slice of onion to hold them under the brine. Cap the jar
and place it in a warm, dark place for several days.
The pickles will produce carbonation as
they ferment, so it's extremely important that you unscrew the jar
lid at least once a day in order to release the built-up
gasses—otherwise the jar might explode.
The pickles should be sufficiently
fermented in about three days; however, the longer you leave them
out, the more they will ferment, and the more sour they will become.
It's a good idea to taste them occasionally in order to see how
they're coming along. Once the pickles have reached the level of
acidity you prefer, place them in your refrigerator. The cold will
slow down the fermentation process and allow the pickles to remain
fresh for several months.
