I love pickles and there’s an abundance of ways to incorporate them into your diet. Give this recipe a go and let me know what you think!
INGREDIENTS
• 7–8 small unwaxed cucumbers (each 3–4 inches long)
• 6–8 sprigs of fresh dill
• 1.5 cups of filtered water
• 1.75 tablespoons of sea salt
• 2–3 cloves peeled garlic smashed with a knife
• 1 teaspoon mustard seeds
• 1 teaspoon dried celery leaves or 10–25 celery seeds
• ¾ teaspoon peppercorns
INSTRUCTIONS
• Combine the salt and water and allow the salt to dissolve
• Wash the cucumbers
• Cut the tips off on both ends, cut them in half lengthways or chop into quarters
• In the jar, put half the dill, garlic cloves, mustard seeds, dried celery, peppercorns
• Tightly pack the cucumbers into the jar
• Add the rest of the dill to the top
• Pour the salt water into the jar
• Ensure the cucumbers are fully covered in the brine
• Place the lid on the jar, but do not seal it
• When you see bubbles rising to the top of the jar it’s starting to ferment
• If a layer of white scum forms on top which is normal, skim it off with a spoon
• Now seal the jars
• The fermentation process takes anywhere from 4–10 days
• Taste the pickles throughout to see if the texture and flavour is where you want it to be
• Once you are happy, tighten the lid and refrigerate
• Since there are no preservatives, the shelf life in the fridge is about 7–8 days
