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Fermented Cucumber Pickles

Fermented Cucumber Pickles

Name: Fermented Cucumber Pickles
Cook time: 20 min
Yield: Serves 8
Ingredients: 1 pint-and-a-half wide-mouth canning jar with tight-fitting lid; 2 tablespoons Frontier Co-op® Sel Gris; 3 cloves fresh garlic, peeled and bruised; 2 Frontier Co-op® Whole Bay Leaves; 8 whole Frontier Co-op® Black Peppercorns; 7 pickling cucumbers, ends removed, cut lengthwise into quarters no more than 5 inches long

Hands-on Time: 00h 20m

Makes: 8 servings

Homemade pickles are a great accompaniment to many kinds of meals, and they’re a great snack on their own. You'll see how easy fermented foods are to make at home with this cucumber pickle recipe.
NOTE: These pickles are ready to eat in 4 days.

Ingredients

1 pint-and-a-half wide-mouth canning jar with tight-fitting lid
2 tablespoons Frontier Co-op® Sel Gris
3 cloves fresh garlic, peeled and bruised
2 Frontier Co-op® Whole Bay Leaves
8 whole Frontier Co-op® Black Peppercorns
7 pickling cucumbers, ends removed, cut lengthwise into quarters no more than 5 inches long

Directions

In canning jar, add Sel Gris salt and 4 ounces water, and agitate until dissolved.
Add garlic and spices to jar.
Add as many cucumber spears as possible to jar, packing them in tightly, ensuring that they are as far down in jar as possible, snug and not bobbing around.
Add water until cucumbers are covered.
Close lid just until you meet resistance. Leave at room temperature.
Once a day for first 2 to 3 days, open lid just enough to break seal, then close it again.
The pickles are ready after 4 days. Eat or refrigerate. Consider drinking the brine too!

Fermented Cucumber Pickles

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