Ingredients:
- Kirby cucumbers, 2 lbs
- Garlic, 2 cloves sliced thin
- Dill, 5 sprigs
- Coriander seed, 1/2 tsp
- Jalapeño, 1/2 seeded slivered
- Kosher salt, 3% brine
Steps:
- Soak and rinse cucumbers for 30 minutes to loosen dirt. Slice blossom end off. Cut cucumbers into spears or chunks, if desired.
- Add spices to fermenting vessel. Pack alternating layers of cucumbers and other ingredients.
- Prepare brine (3% brine is ~7 grams/cup). Then fill fermentation vessel.
- Keep slightly ajar for first few days. Keep vegetable below waterline to prevent mode.
- Ferment in cool place for 3-5 days to taste. Lasts a ~month in refrigerator.
Notes:
- Use a kitchen scale.
- Use salts without additives.
- Do not use unfiltered chlorinated water.
- For full-sour pickles, bump brine concentration to 4.5% and ferment for 2-3 weeks.
- Bay, grape, and tea leaves are high in tannins and can keep pickles crunchy.
- Try fennel seeds, allspice, peppercorns, dill seeds, mustard seeds, celery seeds, etc.
References:
