- 450 grams cucumber
- 325 grams water
- 50 grams sliced jalapeño (about one large jalapeno)*
- 12 grams coarse ground Dijon mustard
- 28 grams sea salt
- Wash all of your fermentation equipment (jar, weight, and lid). I like to wash my equipment in very hot soapy water. This recipe is best with a 32-ounce jar.
- Wash your cucumbers in cool water.
- Slice your cucumbers either as ripple cut chips or as spears/halves. Remove and discard the cucumber ends. Slice the jalapeno.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Weigh out the designated amounts of cucumbers, jalapeno, dijon mustard, water and salt.
- Add everything to the mason jar.
- Place the lid on the jar, and secure it. 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. If using coarse ground Dijon, there will be some mustard floaties, but they shouldn’t be a problem.
- Rinse the lid clean and secure the lid to the jar (you don’t need to tighten it too much; just close it).
- Let the pickles ferment for 10-14 days at room temperature. Set the jar in a glass dish to catch any spills.
- If you tighten the lid a lot, you should burp the jar daily when it is bubbling. It also helps to open up the jar daily to rinse the lid clean and re-submerge or scoop out any pepper seeds and floating bits.
- After 2 weeks, remove the fermentation weight and smell and taste test. Your pickles should smell pleasantly sour and taste tart and salty. (if it’s warmer in your kitchen you can taste test around 10 days).
- Too salty for you? Pour off half the brine into an empty jar and top off the pickles with apple cider vinegar! Shake to combine. Save the brine to make my probiotic pickled garlic or probiotic pickled onions.*
- Store in the fridge. Please leave a five-star rating below if you love this pickle recipe!
