PICKLE BRINE – 3 TBSP SEA SALT & 1 QUART OF FILTERED WATER (in separate jar)
ABOUT 6-8 PERSIAN CUCUMBERS
2 CLOVES GARLIC, PEELED
3 TBSP WHOLE DILL SEED (OR 1-2 HEADS OF FRESH DILL)
2 TBSP WHOLE CORIANDER SEED
1 TBSP MUSTARD SEED
1 TSP WHOLE BLACK PEPPERCORNS
1 TSP JUNIPER BERRIES
½ TSP RED PEPPER FLAKES
1 TSP DILL WEED
1 BAY LEAF
GRAPE LEAF (USE AS A FOLLOWER)
In a separate container, mix the salt and filtered water together to create the pickle brine.
Pack a ½ gallon mason jar with whole cucumbers (or cut in spears if too large).
Add the pickle brine until it is about 2-3 inches from the top.
Add a follower like a grape leaf to keep the pickles below the brine.
Then add a glass weight on top of the grape leaf.
Attach the airlock and set out of direct sunlight and allow to ferment for 3-6 days.