Persian cucumbers are perfect for pickling. Here’s an easy way to pickle your cucumbers.
How to Make Crunchy Pickles
Ingredients
- 2 mason jars or old pickle jars
- 10 small persian cucumbers
- 1 tablespoon garlic roughly chopped
- 1 tablespoon whole peppercorns
- 4 bay leaves
- 2 fresh dill head fronds
- 2 teaspoons loose leaf black tea leaves
Brine
- 2 Tbsp salt
- 4 cups water
- 1 Tbsp apple cider vinegar
Instructions
- Divide the ingredients equally for the two jars. Add the cucumbers to the jars and add in the garlic, peppercorns, bay leaves, fresh dill and tea leaves.
- Make the brine and pour into the mason jars, covering the pickles completely.
- Weigh the cucumbers down by using a clean rock, a small ramekin or any other thing you can find in your house. I used a plastic lid and then put a glass ramekin on top of that to hold them down. It's important for them to stay submerged under the brine or they will mold.
- Seal with a lid or cover with a cloth to keep bugs out.
- After 4-5 days, check a cucumber to see if its ready.
- The pickles are ready when the brine turns cloudy, the cucumbers turn a yellow/olive green.
Notes
Recipe from Fermented Food Lab.
Tried this recipe?Let us know how it was!