Author: The Nourishing Place
Prep time: 10 mins
Total time: 10 mins
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
- 5-6 pickling cucumbers, whole
- 4 sprigs fresh dill (or more) or 1½ T. dried dill
- 2 whole cloves garlic
- ½ T. mustard seeds
- pinch of black peppercorns
- 1-2 T. sea salt
- 1 c. filtered water
- 1 grape leaf or horseradish piece
- Basically, all you need is a sharp knife, wide mouth quart mason jar with two part lid, 1 tablespoon measuring spoon, cutting board, and your ingredients.
- Wash cucumbers well, cut and place in jar. Cucumbers should fit tightly. It may be helpful to put the jar on its side to pack the cucumbers.
- Combine remaining ingredients into measuring cup and mix. Pour over cucumbers. Add more water if necessary to cover the cucumbers.
- The top of the liquid should be 1 inch below the top of the jar and it should cover all of the cucumbers. Tighten the lid.
- Cover loosely with a towel in case there is overflow and allow to sit at room temperature, undisturbed for at least 3-4 days. Check to see if the vegetables are “done” by pressing down the center of the lid. When the lid is tight, the process is finished.
- Place in the refrigerator. Pickles can be stored for 6-8 months.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=965
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