Crunchy and sour, these pickles are fermented with dill and garlic for a final product that’s both fragrant and scrumptious!
2h 5 mins
3 CUPS (750 ML) KIRBY CUCUMBERS
1⁄2 BUNCH DILL
5 CLOVES GARLIC
3 TSP (7.5 ML) MUSTARD SEEDS
3 TSP (7.5 ML) PEPPERCORNS
1 TBS (15 ML) COARSE SALT
4 CUPS (1 L) WATER
Soak the cucumbers in water for 2 hours. Scrub and rinse.
Place half of the bunch of dill in your Mortier Pilon fermentation jar. Add the cucumbers and the rest of the dill along with the garlic, mustard seeds, pepper, and cloves.
Prepare a brine solution by combining the 8 cups (2 L) of water and coarse salt. Add the brine to the jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 1 week. Once the desired level of fermentation has been reached, refrigerate or serve.