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Dec. 25th and 26th
First thing you want to do is gather all of your equipment. You can work with any non-reactive vessel, but today I’m working with a 1/2 gallon, wide-mouth mason jar and a Vegetable Fermentation Kit, which basically make this process fool proof.
Next, get all your washed cucumbers and dill and get ready to peel your garlic. After that, make a simple salt water brine. I am using 4 tablespoons of unrefined sea salt and 1/2 gallon of non-chlorinated water. You want a brine that is a minimum of 5% salinity. You could also use pickling salt.
Pack your jars with the cucumbers, dill and garlic. Nice and snug but without crushing anything. I also add chili pepper flakes because I like them spicy!
After you jar is all packed, gently pour in the brine and place the brine cup right in on top so it bobs freely. Leave at least 1/2” of headspace. Take your cap and screw it on tightly. Next, place your airlock that you’ve previously filled with water into the hole in the lid.
That’s it! Your ready to go. You just want to set this somewhere on your counter at room temperature. Not in the sun. You can check your pickles after 4-7 days. It’s all preference on how you like it. The best way to check if they are done is to try them!
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