6 pickling cucumbers (these are smaller than regular cucumbers and can be found at farmers markets and in some grocery stores)
4 Tablespoons sea salt (most of this dissolves in the fermentation process)
4 garlic cloves, whole
4 Tablespoons dill (I used fresh, but dry will work)
2 mason jars
Wash the cucumbers off and slice the ends off each side.
Fill each mason jar with some water.
Place the pickles into the jars so that they’re standing up. I could comfortably fit 3 into each jar, but this will depend on the size of your cucumbers.
Drop two tablespoons of salt, 2 garlic cloves and 2 tablespoons of dill into each mason jar.
Fill the jar with filtered water until it almost reaches the top.
Cover the jars and gently shake so the ingredients mix together.
Place the jars in a dark, cool area for 5-8 days. (I chose a closet.)
Taste test them. When they are slightly soft, easy to prick with a fork, but still somewhat crisp, refrigerate them. (Mine usually take seven days.) They will remain good for up to a year!
For more details and photos, click here.