Step 1

Wash cucumbers and trim off the blossom end of the cucumber.

Step 2

Stir salt and water together in a quart jar, then add cucumbers and seasonings leaving at least 2" of headspace.

Step 3

Keep produce submerged in brine with a food safe weight such as wax paper or submerged cabbage leaf.

Step 4

Cover loosely with lid (airlock not needed) and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate to slow fermentation and store.

Step 5

Pickles will become more sour each day they ferment and the brine will turn cloudy.