- 460 grams cucumber
- 320 grams water
- Fresh dill
- 20 grams Minced shallot
- 1 thyme sprig
- 28 grams salt
- 3 teaspoons pickle spices*
- This recipe at 1x works best with a 32-ounce wide mouth jar. Please see equipment recommendations above. Please use the right type of cucumber. Recommendations can be found in the first paragraph of the blog post. Please also read the slicing recommendations.
- Wash all of your fermentation equipment (jar, weight and lid)
- Wash your cucumbers in cool water.
- Slice your cucumbers either as ripple cut chips or as spears/halves.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Weigh out the designated amount of cucumbers.
- Add the cucumbers and the designated amount of water to the jar.
- Place a small bowl on your scale and tare/zero the scale.
- Weigh out the salt. Then add salt to the jar of cucumber and water.
- Add in all the spices. (If using dry spices, you can avoid them floating to the surface. Place the spices in a small piece of cheesecloth or tea bag and tie it closed. Nestle the little spice pouch at the bottom the the jar, under the cucumbers. By doing this, you will still get all the flavor from the spices, without anything floating.)
- Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes to dissolve all the salt.
- Remove the lid. Place your clean fermentation weight in the jar making sure to submerge the cucumber pieces and weight fully in the liquid.
- Secure the lid to the jar.
- Let the cucumbers ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
- If using a regular mason jar lid, you will need to burp the jar daily when it is bubbling.
- After 2 weeks, remove the fermentation weight and smell and taste test. Your fermented pickles should smell pleasantly sour. They should taste tart, like a smoother version of a vinegar pickle.
- Store in the fridge.
