RPh_Guy
Bringing Sour Back

I'm a first timer, but here's what I did:
- Cut the ends off some cucumbers.
- Lightly smash and peel some fresh garlic.
- Cut the leaves and flowers from fresh dill.
- Put these into a jar. The jar in my photo is a gallon.
- Make a 4% brine (4g/100mL) with filtered tap water. Iodine-free salt.
- Add 1/2 tsp of calcium chloride per liter.
- Cover the cucumbers with the brine.
- Cover the jar with something oxygen-permeable.
- Put in a warm place.
From my understanding they should be ready in 3-7 days? Monitor flavor and crispness. If they sit too long at room temp they'll get mushy. Refrigerate when they're ready.
Consume within several weeks to months while they're still crisp.
FYI
"Kosher" refers to the traditional process and ingredients. In other words they're fermented with dill, and garlic in brine and have no added vinegar. Most also have some kind of leaf for tannins but I don't have any available.

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