Ingredients:

  • 3 lbs Kirby/Pickling Cucumbers
  • 4 bunches fresh dill sprigs
  • 8 cloves garlic
  • 2 bay leaves
  • 8 cups filtered water
  • 1/2 cup coarse kosher salt
  • 1 tbsp mustard seeds
  • 1 tbsp black peppercorns

Instructions:

  1. Thoroughly scrub the cucumbers and slice off 1/16th of an inch from the blossom end to remove softening enzymes.
  2. Smash the garlic cloves with the side of a knife to release oils.
  3. Place one bay leaf and 4 smashed garlic cloves at the bottom of each sterilized quart jar.
  4. Pack the cucumbers tightly into the jars, fitting the dill sprigs into the gaps. Press down firmly without bruising.
  5. Sprinkle the mustard seeds and black peppercorns evenly over the top of the cucumbers.
  6. Dissolve the coarse kosher salt into the filtered water, stirring until completely integrated.
  7. Pour the brine over the cucumbers until fully submerged and place glass fermentation weights on top.
  8. Allow the pickles to ferment at room temperature for 7 to 14 days before transferring to the refrigerator.