These sour pickles are flavored with garlic and dill making them the perfect combination of healthy, crunchy and tangy. This recipe produces a lot of pickles, enough to share with friends.
1 gallon (16 cups) of pickling cucumbers, non-waxed
2 bunches of fresh dill
16 cloves of whole peeled garlic
3 Tbsp. spices – peppercorns, mustard seeds, bay leaves, cloves
5 – 6 Tbsp. sea salt
Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.
Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.
Cover the jar, place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.