Update- jars burped

This is the day i burped the jars. You can see the water is slightly bubbly, filled with a white gel like substance, and a slight yellow tint. The jars smelt like vinegar and vinegar was not included in the ingredients!

Day 1: No changes in color

Day 2: No changes

Day 7: burped the jars- color has changed from clear to yellowish tint with bubbles- looks like there is less water?

Day 1: Start cucumber fermentation

Here are a few pictures of my recipe and the start to the fermenting project!

I used 2 pint sized mason jars

(4) 4-5inch pickling cucumbers

Speared the cucumbers- a little revision from the original receipe

Add dill, pickling spice then cucumbers

Chopped dill

2 1/2 tablespoons of pickling spice divided between each mason jar

Add bay leaves after adding cucumbers

"Stuff" 2 cloves of garlic per mason jar

6 tablespoons of sea salt for the salt brine

1 quart of filtered water

Heat up 6 tablespoons of of sea salt to make saltwater brine


POUR BRINE INTO PINTS, LEAVING 1 INCH HEAD
COVER IMMEDIATELY and......

SHAKE SHAKE SHAKE........

                                             FINISHED PRODUCT:

Storing in cool dark place for 2 weeks, excluding burp time ( every 7 days)

Updates to come!

Recipe

Ingredients:

• 24 (or so) small 4"-5" pickling cucumbers
• 6 cloves garlic, ends removed and smashed
• 6 bay leaves
• 2 1/2 tbls pickling spice(cloves, coriander, allspice, pepper, mustard seeds)
• Fresh Dill
• 6 tbls large granule sea salt (kosher salt)

Method:

1. Properly clean 3 quart sized mason jars.
2. Gently clean and remove flower ends from cucumbers.
3. To each quart sized mason jar, stack the bottom with as many cucumbers as you can fit.
4. Divide the pickling spice between the jars.
5. To each jar, add 2 garlic cloves, and 2 bay leaves.
6. Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there's 1" headspace between the top of the jar and the lid.
7. On the stovetop, heat 1 quart of filtered water with 6 tbls of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.
8. Fill the remainder of the jars with enough filtered water to cover all the ingredients.
9. Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged.
10. Place the jar in a cool dark place for 2 weeks making sure to burp the jar after 7 days.

- See more at: http://www.myhumblekitchen.com/2013/07/a-simple-recipe-for-homemade-natural-fermented-pickles/#sthash.aLfbWyR5.dpuf

Fermenting Cucumbers

I chose to ferment pickles because my fiance really loves pickles, and I know if i am successful at this he will love me forever! Just kidding, but really my grandmother used to ferment her own pickles and I've always been interested. What a cool project!