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RECIPES
RECIPES
Directions
Slice the cucumbers with the Thick
Slicer. Place cucumber, coriander
seeds, peppercorns, garlic, dill, and
grape leaves in a clean jar. You can
use one half-gallon mason jar or
several smaller jars if preferred.
In a bowl, stir the water and salt until
the salt completely dissolves. Fill the
jar with the salt water mixture, leaving
1 inch of space at the top of the jar. If
the cucumbers rise above the brine,
weigh them down by placing a small
glass bowl or a brine-filled resealable
sandwich bag inside the top.
Cover with lid and leave out at room
temperature until the cucumbers are
pickled to your liking. Do not leave out
for more than 3 weeks. If using a jar
without an airlock, make sure to open
the jar daily to release the gases.
When the pickles are done, store in the
fridge and enjoy at your leisure.
INGREDIENTS
•
2 lbs. Kirby cucumbers (or any other
pickling cucumber)
•
1 qt. spring, distilled or filtered water
•
3 tbsp iodine-free sea salt
•
1/2 tsp coriander seeds
•
1/4 tsp black peppercorns
•
2 garlic cloves, crushed
•
2 sprigs dill
•
1-2 fresh grape leaves (optional)
Lactofermented pickles
