Ingredients
- 1 bunch dill
- 1 pd small cucumbers
- 1 tbsp pickling spices (black peppercorns, mustard seeds, coriander seeds)
- 4 cloves garlic, peeled
- 2 cups water
- 1 tbsp kosher salt
- 1 clean quart jar with a lid
Instructions
- Wash the dill and the cucumbers.
- Cut the cucumbers in quarters lengthwise or leave them whole.
- Place half the dill, half the peppercorns and half the garlic on the bottom of a clean jar.
- Place the cucumbers on the top.
- Cover the cucumbers with the rest of the dill, garlic and peppercorns.
- Prepare the brine: mix the the water & salt
- Pour the brine over the pickles. Make sure to cover them with brine completely.
- Cover with a lid and leave to ferment at room temperature for about 48 hours until the color starts to turn from bright green to a more brown- green and then store in a fridge.
