Ingredients:

  • 1 lb (450 g) Pickling Cucumbers (Kirby)
  • 2 cups (473 ml) Filtered or Distilled Water
  • 20 g Non-Iodized Salt (Kosher or Sea, approximately 1 Tbsp)
  • 4 Fresh Dill Sprigs (or 1 Tbsp Dill Seeds)
  • 4 cloves Garlic, peeled and smashed
  • 2 Grape Leaves (or 1/2 tsp Black Tea Leaves) (for crunch/tannins)

Instructions:

  1. Clean and trim the cucumbers. Critically, slice off the blossom end of each cucumber, as this end contains enzymes that can lead to mushiness.
  2. Prepare the brine: Gently heat the water and dissolve the 20g of non-iodized salt completely. Ensure the brine cools completely to room temperature before use (this takes approximately 5 minutes of active heating/mixing).
  3. Layer the jar: Place the grape leaves (or tea), half of the dill sprigs, and half of the smashed garlic cloves into a clean 1-quart jar.
  4. Pack the cucumbers tightly into the jar vertically. Add the remaining dill and garlic on top.
  5. Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Use a fermentation weight if necessary. Leave about 1 inch of headspace.
  6. Seal the jar loosely (or use an airlock) to allow gases produced during fermentation to escape. Place the jar in a cool, dark location (65-75°F) for 5–7 days.
  7. Monitor: After 3 days, look for bubbling and cloudiness, indicating active fermentation. Once bubbling slows and the pickles have reached your desired level of tanginess, seal the jar tightly and move them to the refrigerator. Refrigeration slows fermentation dramatically and maintains crispness.