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Pickled Cucumbers
Prep Time 30 minutes
Fermentation 14 days
Course Snack
Cuisine General

Equipment

  • airtight jar
  • glass weight

Ingredients
  

  • 700 gr small cucumbers [1.5 lbs]
  • 5 cloves of garlic
  • 1 tsp mustard seeds
  • dill
  • kosher salt
  • water

Instructions
 

  • Clean the jar and weight thoroughly - I recommend sterilizing them in the oven just to be safe - remember to let them cool afterwards.
  • Place everything in the jar, putting the largest cucumbers horizontally at the top to prevent others from surfacing the water. Leave enough space for air at the top.
  • Add water and salt - a tsp of salt for every glass of water. Use clean water preferably filtered or mineral.
  • Wait two weeks, opening occasionally to prevent pressure build up.