Directions

• Wash all of your fermentation equipment (jar, weight and lid).
• Wash your cucumbers in cool water (no need to use harsh chemicals).
• For the best results, slice your cucumbers into spears. You can also cut them into "chips" if preferred.
• Using your scale, weigh out 460 grams cucumber.
• Add all the spices to the jar. If using fresh herbs, tuck them in first so they infuse the brine evenly. This helps distribute their flavor while keeping them submerged.
• Then, layer the cucumbers on top to hold everything in place. Add 320 grams of water.
• Measure out the salt and then add salt to the jar.
• Place a standard mason jar lid on top and secure it tightly. Shake the jar vigorously for about 2 minutes to ensure the salt fully dissolves.
• Remove the lid and place a clean fermentation weight inside, ensuring all cucumber pieces are fully submerged in the liquid. Once positioned, securely fasten the lid back onto the jar.
• Let the cucumbers ferment for 14 days at room temperature.
• If using a regular mason jar lid, you will need to burp the jar daily when it is bubbling.
• After two weeks, take out the fermentation weight and check both the smell and taste. Your pickles should have a pleasantly tangy aroma and a mildly sour flavor, similar to a smoother, more complex version of a vinegar pickle.
• Store in the fridge. Serve when chilled.