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Step 1
Make the brine by combining the salt and water in a pitcher or jar and stir well to dissolve the salt.
Step 2
Divide the dill flowers, garlic, and spices into two 1-quart jars.
Step 3
Trim the ends of the cucumbers and cut them into spears (or halves if they are on the small side). Place the cucumbers into the two 1-quart jars with the herbs and spices, filling them as much as you can.
Step 4
Fill the jars with the saltwater brine, leaving an inch of headspace.
Step 5
Place a fermentation weight over the vegetables to keep them under the brine. Cap the jars with fermentation lids.
Step 6
Place the jars in a cool place out of direct sunlight. Check them every few days to see how they’re progressing.
Step 7
The pickles will be finished when they're paler green in color and a bit softer, but not mushy - this usually takes about 3-6 days. Give them a taste to be sure they're to your preference. If not, ferment a bit longer.
Step 8
Once the fermented cucumber pickles are done fermenting, take off the airlock cap, close with a regular lid, and store in the refrigerator. They will last many months or even up to a year in the refrigerator.