Makes a one-liter Mason jar’s worth of pickles
10-12 small organic cucumbers
*1/2 cup onion, sliced thick- optional, but lovely*
1 tsp. caraway seeds
3-5 cloves of garlic (depending on how much you love garlic)
1/2 cup fresh dill
2 Tbsp sea salt
1 Tbsp fresh peppercorns
1 clean Mason jar
2 cups of pure unfiltered water
· Place garlic cloves and ½ of the dill into the jar.
· Add your cucumbers. Place the remainder of the dill down the sides of the jar. It helps to fill the jar from the bottom vertically, then place a few horizontally to wedge them in nice and tight. This will help keep them submerged for optimal fermentation. You can also double, triple, or quadruple the recipe and make a variety of sizes and flavors. Try slicing the cucumbers thick, and or skipping the caraway, or maybe spice a jar up with some jalapenos or red pepper flakes. As long as you have the salt/water and dill you won’t mess them up! The main thing is they need to be packed in and submerged. The rest is just for looks!