Homemade Spicy Garlic Pickles
If your pickles aren’t fermented I don’t want them Full recipe below:
Ingredients
Directions
- 1
Cut flower end of each cucumber and then submerge in salted ice water while you prep the brine and jars.
- 2
To make the brine, combine 2 litres of cold water with 70g salt and stir to dissolve.
- 3
Prepare clean jars and fill with garlic, spices and cucumbers.
- 4
Top with brine and cover, ensuring cucumbers are fully submerged.
- 5
If jar is not packed tight I suggest using a fermenting weight to keep them down.
- 6
Using a fermenting lid will help release gas evenly resulting in a better and more consistent pickle with less effort.
- 7
If you use a standard lid you will need to crack the lid to “burp” it occasionally.
