Pack jars with vegetables and herbs, leaving ½ in. between the top of the jar and vegetables.
Combine brine ingredients in a small saucepan and bring to a boil, stirring to dissolve the salt.
Pour brine into the jars, leaving ½ in. to the top. If air bubbles form on the sides, tap the jar a couple of times to remove them.
Close the jars with the lids and flip them upside down until they cool.
Store in the refrigerator at least 48hrs before opening to eat.
Fermented Pickles
Fermented pickles have a LOT more probiotics than vinegar brine pickles so we prefer using this method.
1 lb pickling cucumbers
3 cups water
5 Tbsp salt – pink or kosher or sea salt
4 garlic cloves
½ tsp fennel seeds
½ tsp coriander seeds
½ tsp peppercorn
½ tsp mustard seeds
Fresh dill
Quart sized jar
Fermentation weight.
Directions
Sterilize your jar
Wash the cucumbers and place in an ice water bath for 15min
Fill the jar with all of the ingredients.
Warm the water with the salt to dissolve it.
Fill the jar with the brine to cover the cucumbers, leaving 1 in. to the top.
Place fermentation weight on top.
Close the jar (but do not screw the lid too tightly) and keep it in a cool, dark place for 5-7 days. Check on the jar daily, opening the lid to relieve some pressure. On day 5 pickles should be nice and crunchy with a mild sour flavor. On day 7 pickles will be more sour and a bit less crunchy. After pickling to your desired taste, keep in the fridge.