Got a pickle craving? Me too! Rather than going to the store to buy a jar, why not make 3-4 jar's for the price of one within a week! Or just grab a jar and the ingredients because we want pickles now, and we will a week from now.

Supplies

Jars - I suggest mason jars as you can get them virtually everywhere.
Pitcher + Stirring device - Stirring device is typically a spoon, but you can use anything (This will be the brine processing machine)

Ingredients

Water + Kosher Salt - I use sea salt, you can use other types as long as it's not table/iodised salt as it will affect the fermentation process negatively.
Pickling Cucumbers - You can use any cucumbers really.
Dill - For the dill flavor of course.
Garlic – Yum
Bay leaves - These keep your pickles crunchy!
Additions – Anything you think would be good! Such as pepper corns, which I added to mine. These however do give them a bit of spice.

Let's get going!

Water + Salt – Using warm water follow the formula using your brine making machine mentioned earlier - One to one ratio 1 cup water to 1 tbsp of salt (Stir until salt is dissolved). Usually more than you need, as some of the brine may evaporate during the fermentation process (You’ll need to top up). I used a total of 8 cups which was plenty for 3X 1 quart jars, with remaining brine for top up.
Pickling Cucumbers / Cucumbers – You can through these in the jars full (If they fit) or cut them as desired such as spears, coins, ect..
Dill – Use as much as you like. I personally put A LOT as these are of course DILL pickles.
Garlic – Again, the same as Dill. As much as you like. I personally do 3-4 cloves roughly chopped per jar.
Bay Leaves – 3-4 leaves seems to work per quart.
Additions – As mentioned above, anything you think would be good!
Finale – Once your jars are packed, add your brine to the jars as close to the top as possible. If you’re using mason jars, I simply flip the sealing cap upside down and loosely screw on the cap (this allows for the gasses to escape without letting any other critters get in). Place the jars in a relatively warm environment, 70-75 degrees Fahrenheit, or 18-20 degrees Celsius – Wait 5-7 days (Taste testing will tell you when they’re to your expectations.

Below are a few pictures of a batch that I had done last year. Plan to do more this year at a much larger scale. They turned out amazing!

Day 1

Day 3

Day 5

You may notice the cloudiness. This is normal, it means the fermentation is working! You will often see bubbles rising to the top as well. So after day 5-7, seal the jars and put them in the fridge. Shelf life expectancy is roughly 6 months, but do pickles last that long? ;)

Hope you enjoyed!