Step 1

Wash cucumbers but don't brush them off. There are lactic acid bacteria on the surface that are needed to start fermentation.

Step 2

Cut off about 1/16 inch (1.5 mm) off the blossom ends of cucumbers. Molds and tissue softening enzymes are known to reside in the cucumber blossom area.

Step 3

Prepare 2 1/4 cups of 3.5% salt brine by whisking 1 Tbsp (18 grams) with water until the salt is dissolved.

Step 4

Place half of the seasonings at the bottom of a clean 1-quart jar. Add the cucumbers. Arrange the top cucumber across the jar to prevent them from floating. Add the rest of the seasonings on top.

Step 5

Pour in the brine leaving about 1/2" of headspace while making sure the cucumbers are covered with the liquid.

Step 6

Attach the fermentation lid with an airlock filled with the leftover brine. Make sure that the bottom tip of the airlock stays slightly above the liquid. (see note 1)

Step 7

Ferment at 64F - 72F (18C - 22C). You should see bubbles going up after about 16-24 hours when fermenting at around 68F. Longer if fermenting at lower temperatures and a bit sooner if fermenting at higher temperatures.

Step 8

Ferment for 3-4 days for half-sour pickles and 8-10 days for full-sour pickles.

Step 9

Taste the pickles. If you are happy with the results, place them in the fridge which will stop further fermentation. (see notes 2 and 3)