5 minutes Prep/3-4 Days or more to ferment
3-4 days or more to ferment (according to taste)
approximately 6-8 pickles
6-8 small cucumbers
1 quart filtered water
1 tablespoon Celtic salt or pink salt or other sea salt
1 wide mouth, quart size mason jar
1 teaspoon dill
3-4 cloves of garlic – peeled and smashed
any other spices you prefer
Wash cucumbers under cold water. If they feel soft, place them in an ice bath for one hour.
Measure out one quart of water into a bowl and add one tablespoon of salt.
In mason jar, place smashed garlic, dill and any other spices you prefer.
Add cucumbers to jar.
Pour water into jar and fill to very top, leaving almost no space between the top and cap.
Tightly cap the jar and leave at room temperature for 3-4 days.
After 3-4 days take a taste of a pickle. If it is it to your liking, place the jar in the refrigerator. If you prefer a stronger taste, leave pickles out and take a taste each day until they reach your desired taste. Then put in the refrigerator.
Will last a few weeks in the refrigerator, but I guarantee you will eat them all up before then!