Fermented Pickles
Ingredients
  • 3-4 pickling cucumbers (4-5 inches long each and as fresh as you can get them)
  • 3 cups water
  • 1½ tablespoons sea salt
My favorite flavoring:
  • 2 cloves of garlic smashed
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seeds
  • 1 bay leaf
Dill Pickles (A.K.A Deli PIckles):
  • 2 cloves of garlic
  • 3 large sprigs of dill
  • 1½ teaspoons black peppercorns
  • ¼ teaspoon red chili flakes
Instructions
  1. Heat water in a sauce pot over medium heat and stir in sea salt until dissolved then immediately take off the heat and allow to cool completely; this is your brine.
  2. In a clean and empty quart sized mason jar place your flavoring choice from above (my favorite flavoring or dill pickles, be sure you only pick one or the other not both if you wish to try both you may want to do two or more batches) in the bottom. Cut any stems or flower off the ends of the pickling cucumbers and add them to the mason jar squeezing them in tightly but without squishing or bruising them.
  3. Pour the brine into the mason jar so that the cucumbers are completely submersed and there is ½-1 inch of head space. Place a pinch bowl on top to keep them submersed in the brine. (They will shrink slightly over time and float up and the pinch bowl is used to keep them from coming out of the brine.
  4. Place the lid on to the mason jar loosely so that it's covered and nothing is allowed to go in but air can still escape because it will release bubbles as it ferments. Leave it out at room temperature and let it ferment for 9-10 days.
  5. Remove the pinch bowl and taste now if you desire. Screw on lid and refrigerate for up to 3-4 weeks. (I'm sure they last longer but they have never stayed in the fridge that long.)
Notes
This makes enough for 1 quart sized mason jar so I recommend doing more than one batch so you have more pickles to last you and make your waiting worth it. This is incredibly easy, you just need patience for them to ferment.
Note on the cloudiness of the brine as they ferment: The brine will get cloudy as it ferments so don't be alarmed when it does, that is a sign of a healthy and good ferment. There is no need to fear naturally fermented foods, if your worried trust your nose, if it's not good you WILL know when you smell it. When they're done they should smell like, well, pickles!
Recipe by Slim Palate at https://slimpalate.com/fermented-pickles/