- Find a suitable container for your pickles. I used a bean crock to make mine, but you could use a glass jar or other food-safe container.
- Determine how much brine solution (salt-water) you’ll need to cover your cucumbers in the jar. It’s best to have extra, so you can replenish brine if needed.
- Make brine solution; I used a ratio of 1 tbsp. salt per cup water (which seems too salty to me). I used pink sea salt. To fill my crock, I made 12 cups of brine.
- Warm brine up to room temperature on stove to help salt dissolve. Optional.
- Add all the optional ingredients or others you like to the brine.
- Pack whole or cut cucumbers into jar with the dill. Pour brine solution over top and tap to remove air bubbles.
- Make sure cucumbers are submerged under brine. I used a bowl for this.
- Place jar in another bowl to catch overflowing brine and keep in the dark in a cool part of the house.
- Check daily to make sure brine is still covering cucumbers; add more brine as needed.
- Ferment for a week or longer, depending on your taste preferences. Store in the fridge under brine. Should keep for months.
Inspired by: How to Make Naturally Fermented Pickles.
End Result: After two days I had to add a little more brine. Mold was growing around the crock lid after five days. At one week, I decided they were ready and wiped the mold off from around the lid. They smelled and looked normal, but they are on the salty side. I would use much less salt, if I made them again.
- Red Chantenay and Dragon Carrot
- Squash (zucchini, yellow crookneck, pattypan)
- Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
- Bell Pepper
- Cherry tomatoes
- Adirondack Red and Desiree Potatoes