Ingredients & Equipment
- •Fresh cucumbers (trim ends)
- •2.5-3% brine
- •Garlic, dill, mustard seed
Step-by-Step Method
- •Prepare brine and cool to room temperature
- •Pack cucumbers with spices
- •Pour brine, weigh down cucumbers
- •Ferment at 65-75°F (18-24°C)
Timing & Readiness
- •3-5 days: lightly sour
- •7-10 days: classic pickle tang
Storage & Serving
- •Refrigerate once flavor is set
- •Keep pickles submerged in brine
Watchouts
- •Soft pickles often mean warm temps or old cucumbers
- •Cloudy brine is normal