¾tsp.Dill SeedsIf you can't find these I've successfully replaced these with more dried dill
½tsp.Ground Thyme
4 - 6clovesGarlicminced
½tsp.Mustard Seeds
½tsp.Loose Black Tea LeavesI just opened up a tea bag from my pantry!
2Bay Leaves
1Tbsp.Kosher or Pickling Salt(do not use table salt)
Filtered Water
1Cabbage Or Lettuce Leaf
Instructions
Wash cucumbers and thinly slice into sandwich slices or circular rounds.
Tightly pack half of the cucumbers into a sterilized quart mason jar. Then sprinkle on approximately half of the dill, dill seeds, garlic, mustard seeds, and tea.
Add the remaining cucumbers, packing tightly up to about 2 inches below the rim of the the jar.
Sprinkle on the remaining dill, dill seeds, garlic, mustard seeds, ground thyme, bay leaves, and tea.
In a separate jar the same size, fill just under halfway with filtered water and add the salt. Cover and shake vigorously until the salt is dissolved.
Pour the salt water over the cucumbers, filling until the jar is about 1 inch below the rim (If you didn't make enough salt water, just top off with more filtered water). Make sure all the cucumbers are completely submerged. If veggies will not stay below the water (sometimes they float), place a clean, folded cabbage leaf or similar lettuce leaf into the top of the jar, pressing it below the water line.
Loosely screw the lid on or cover and place the jar on the counter or in the pantry out of direct sunlight for 3-5 days. The longer they sit, the tangier they will taste. The longer they ferment though, they will lose their crispiness so don't let them set too long! The warmer your house is, the faster they will ferment. Check after 3 days for signs of life. The water should be getting cloudy and if you tap the bottle bubbles should rise to the top. Taste them and allow them to set longer if needed. Transfer to the fridge when you are satisfied with the taste. After refrigerating, if you decide you want more tang, you can always pull them out again and ferment for a few days longer. The pickles will stay good in the fridge for 3 to 6 months. Note - While refrigeration will slow down the fermentation process, it will not stop it. So even though they are in the fridge, they gradually get sourer and softer over time.
How to sterilize your canning jar
Run your jar through the dishwasher on the "sterilize" cycle without other dishes OR place jars in a large pot, cover with water by at least one inch, bring to boil, and then boil for 15 minutes. Do not let jar set in water for more than an hour afterward. Carefully remove with tongs and set aside. Cool before using. *Note- Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat when the jars have finished boiling for a quick rinse. Also, be sure to only use NEW canning lids, as they are only good for one use.
Notes
Kosher or pickling salt is a must because you need to use salt without additives or iodine.
This recipe can also be divided between 2 pints instead of 1 quart. If doing this you can skip the step of layering the spices in the middle of the jar (step 2).
Be sure not to skip the tea or bay leaves because they are what make the pickles crunchy!
Even though the jars need to be cleaned before using, sterilizing the jars is not vital when fermenting. However, I just can't help myself and I always sterilize my jars first!
You can replace the bay leaves with grape leaves if desired.
Feel free to change up the spices as desired! Some other spices you may want to add include fennel seeds, peppercorns, coriander seeds, allspice, sliced onion, fresh dill, or even some red chilis for some heat!
Fermented pickles are known as half-sour pickles because they're not quite as sour as vinegar pickles.
To make more sour pickles, you can add 1 Tablespoon of white or apple cider vinegar, however, vinegar can kill off some of the good bacteria.
Choosing The CucumbersAlways use homegrown cucumbers or buy small pickling cucumbers from a farmer's market.Pickling cucumbers are small and have thick, bumpy skin. This variety holds up well and stays crunchy. The pickles at the store have a wax coating and will not turn out well.Pick small to medium-sized cucumbers (about 4 - 5 inches long) that are firm and aren't wilt-y or limp.