Pickles, Fermented, Easy

Ingredients

• 2 tbsp sea salt
• 1 quart of filtered water (chlorine free)
• 3 large cucumbers

OPTIONAL ADD INS

• 1/2 onion, sliced into thin rounds
• 2 tbsp fresh dill, finely chopped or 1/2 tsp dried dill
• 2–3 peeled and smashed cloves of garlic

one bay leaf

• 4–5 black peppercorns
• 2–3 small hot peppers

Directions

1. Make a brine with 2 tablespoons salt and one quart of good quality water.
2. Cut cucumbers into 1/2 inch slices (if you slice them too thin, they may get soggy.)
3. Place cucumbers and any optional add ins that you desire into a 1/2 gallon mason jar.
4. Pour brine over top to cover cucumbers. Add a weight to keep the sliced cucumbers under the brine.
5. Place an airlock lid onto mason jar, wrap jar with kitchen towel to block out light, and place on kitchen counter for 2-5 days (depending on your taste preference) then refrigerate. **
6. ENJOY!!!