ingredients
[{"amount":"1-2","unit":"lbs","name":"small cucumbers (Kirby preferred)"},{"amount":"2","unit":"tbsp","name":"non-iodized salt per 1 quart water (2% brine)"},{"amount":"4","unit":"","name":"garlic cloves, smashed"},{"amount":"1","unit":"tsp","name":"black peppercorns"},{"amount":"1","unit":"tsp","name":"dill seed or fresh dill"},{"amount":"1-2","unit":"","name":"grape leaves or oak leaves (tannins \u2014 keeps crunch, optional)"},{"amount":"1","unit":"pinch","name":"red pepper flakes (optional)"}]
steps
[{"text":"Make brine: dissolve 2 tbsp non-iodized salt in 1 quart room-temp water. Do not use iodized salt \u2014 kills fermentation."},{"text":"Wash cucumbers. Trim blossom end (opposite stem) \u2014 contains enzymes that soften pickles."},{"text":"Pack jar tightly with cucumbers, garlic, peppercorns, dill, and optional add-ins."},{"text":"Pour brine over to cover everything. Leave 1 inch headspace."},{"text":"Weight cucumbers down \u2014 they must stay below brine. Use a zip-lock bag filled with brine as a weight."},{"text":"Cover loosely (cloth, loose lid) \u2014 do not seal airtight. Leave at room temp 65-75F."},{"text":"Taste daily from day 3. Surface scum and mold-like growth is normal \u2014 skim it off. Ready when tangy to your taste (typically 3-7 days)."},{"text":"When done, seal and refrigerate. Slows fermentation, keeps weeks."}]