Ingredients
Scale
- 4 pounds pickling cucumbers
- 2 flowering dill heads
- 8 garlic cloves, peeled and crushed (or more, to taste)
- 3 tablespoons pickling spice
- 2 bay leaves
- 2–3 tannin-rich leaves (oak, grape, raspberry, horseradish)
- 8 cups water
- 1/4 cup unrefined sea salt, finely ground
Pickling Spice
- 2 tablespoons mustard seeds
- 2 tablespoons allspice, whole
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 2 teaspoons whole cloves
- 1 teaspoon ground ginger
- 2 cinnamon sticks, crushed
- 2 bay leaves, crumbled
Instructions
- Mix up the pickling spice, reserving 3 tablespoons for this recipe and storing the rest in an airtight container for future use.
- Trim both ends of each cucumber, fully removing any bits of blossom or vine. Failing to complete this step can lead to mushy pickles.
- Soak the cucumbers for 30 minutes in a large bowl or tub of ice water.
- Remove the cucumbers, dry them, and pack them into two half-gallon jars or into a fermentation crock.
- Divide all remaining ingredients between the two jars except for the water and salt.
- Heat the water on the stovetop until it is warm, but not hot (about 100 degrees F), then add the salt and stir until it dissolves.
- Pour the brine over the cucumbers, taking care that all cukes are fully submerged. If necessary, add a glass fermentation weight on top to keep all the ingredients submerged. You can also use a small plate or glass jar in place of a weight.
- Add a lid to each jar and allow the cucumbers to ferment for 3-4 weeks* in a dark spot. Check on the jars every so often to make sure that all ingredients remain submerged.
- When they reach your desired sourness, move them to storage in the fridge, basement, or a cool-ish spot where they will keep for 6 months or so.
Notes
*Fermentation time seems to vary according to who you ask. Some ferment for only 3-4 days, then transfer to the fridge or to a dark, cool storage spot. Feel free to experiment and find out what works best for you.