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!