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Spicy Dilly Fermented Pickles

Yields1 Serving

Fermenting pickles it just about the easiest thing I've ever done. Once you try it, you'll never go back to store-bought pickles again... and it opens up a whole new world of food ferments... peppers, garlic, onions... and more!

 1 gal Brine (room temp salt water = 1/2 cup of Himalayan Sea Salt + 1 gallon of unchlorinated water)
 24 Pickling Cucumbers, cleaned, with ends trimmed off
 8 Dried Whole Cayenne Peppers
 8 Cloves of Garlic, peeled
 3.50 Heads of Fresh Dill or 3 tbsp of Dill Seed
 2 tbsp Black Peppercorns
 1 tbsp Coriander Seeds
 1 tbsp Mustard Seeds
 1 Cabbage or Grape Leaf
Packing the Pickle Jar

Using either a one-gallon mason jar or four quart-size jars, pack your pickling cucumbers tightly into the jar(s) adding the peppers and garlic into the spaces between the cucumbers. Dump in all of the spices into the jar(s) and then completely submerge everything in the brine, filling the jar(s) just to the top of the rim, leaving a little room for the follower.

Take your follower (cabbage or grape leaf) and cover the ingredients, trapping them under the leaf so they cannot float to the surface. If you have fermentation weights, you can use one to weight everything under the brine. Save the leftover brine in case you need to top off your jars later.

Seal tightly with a lid and store in a cool, dark, dry place for 7-10 days and let the fermentation magic work! Check on them daily to see that the brine isn't bubbling out, if it does, top off the jar with the leftover brine from the recipe. That's it!

Refrigerate after 7-10 days.