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Add a photoServings: 1
Ingredients
- 1 x sufficient small pickling cucumbers to fill jar
- 1 x handful of fresh dill
- 4 med clv garlic, sliced
- 2 tsp mixed pickling spices
- 4 Tbsp. kosher (coarse) salt water
Directions
- Use a 1/2-gallon wide-mouthed jar.
- Put half the dill on the bottom of the jar. Add in half the garlic. Arrange the cucumbers in the jar, packing it as full as possible. Leave a little room on top for more dill. Add in the pickling spices and the rest of the garlic. Top with remaining dill.
- Mix the salt with 4 c. tap water and stir. It may not dissolve completely. Pour the water into the jar till it comes to the top, making sure which none of the undissolved salt is poured in. The amount you'll need of this solution depends on how well you packed the jar. You will not need it all.
- Put in a hot place to ferment. Depending on the temperature and how sour you like your pickles, it will take 3-5 days. When ready, throw away top dill and chill.
- Use crisp cucumbers if you do not want soggy pickles.
- A whitish scum may form on top while the pickles ferment. This should be be removed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 86g | |
| Calories 26 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27909mg | 1163% |
| Potassium 101mg | 3% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.13g | 0% |
| Protein 1.13g | 2% |
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