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(Yield: 1 gallon)


Enough pickling cucumbers to fill a one gallon jar

2 quarts filtered water

6 tbsp sea salt 2 large heads fresh dill 6-9 cloves garlic, peeled 3-4 fresh grape, oak or horseradish leaves (for their tannins) 1 Tbsp Dill Pickling Spice or Spicy Dill Pickling Spice

To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining. Then, scrape off the blossom end (even if there's no blossom, scrape the little brown star).

Dissolve 6 tbsp of sea salt into two quarts of filtered water.

Place dill, garlic and spices at the bottom of a one-gallon vessel. Pack cucumbers tightly into your vessel, leaving an inch of headspace at the top. Pour the brine over the cucumbers, covering the cucumbers completely and leaving 1/2 inch of headspace at the top. Lay your tannin-containing leaves on top followed by a weight of some kind to keep cucumbers submerged.

Cover jar with an airlock lid or loose-fitting lid and let ferment in a dark, cool spot (out of direct sunlight) for 7-14 days, then transfer to the refrigerator. Feel free to taste the brine to assess sourness. (Hint: If your ambient temperature is very warm, move to fridge after 7 days, if cooler, up to 14 days.) Pickles should be ready after 1-2 weeks additional week of cold storage in the fridge!

6 small pickling cucumbers piled next to a plate of 4 aged pickles next to a jar full of soon-to be pickles with a ceramic weight on top

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