Pickles, Fermented

Ingredients

• 2 lbs pickling cucumbers- all similar size ( 4–5 inches)
• 6 cups filtered water (non-chlorinated)
• 3 1/2 tablespoons fine sea salt
• 8–10 garlic cloves, sliced
• 1 teaspoon each: fennel seeds, coriander seeds, allspice, peppercorns, dill seeds, mustard seeds,

handful fresh dill

• 1–3 fresh red chilies – or add chili flakes ( optional)
• 3–4 bay leaves ( or a grape leaf)

Directions

1. Rinse the cucumbers and place in an ice-water bath, to crisp them up ( 10-15 minutes).
2. Warm the water on the stove, and stir in salt until dissolved. Let cool to room temp.
3. In a large, clean two quart jar, layer the cucumbers, garlic slices, fresh dill sprigs, bay leaves and spices.
4. Pour the room-temp brine over top, leaving an inch of headroom.
5. Weigh down the cucumbers if need be, so they are submerged under the brine. ( Use a fermentation weight, a clean stone, a small ziplock with a little water in it). Place a lid on it, loosely tightened. Place in a pan or bowl to collect any overflow.
6. Place in a cool dark place for 3-7 days, checking after 3 days.
7. After 3 days, check for signs of life: bubbles, clouding. Check every day after.
8. Once you see active bubbles you can place the jar in the fridge, where it will continue to ferment, but much more slowly. Slow and cool ferments seem to yield the best results here.