Just like grandmother used to make in Radiator Springs
Hands on: 10 min
Hands off: 4-5 days
Makes four 12 oz mason jars of pickles
Ingredients:
2 medium cucumbers
4 cloves garlic, crushed
4 sprigs fresh dill
1 cup hot water
1 cup normal water
2 tbsp sea salt
1 tsp hot pepper flakes
(other spices as desired)
Cooking:
Cut cucumbers into desired pickle shape (spears, chips). Layer in jars along with crushed garlic, herbs and spices.
Boil 1 cup water. Add 2 tbsp sea salt and stir to dissolve and create brine. Add 1 additional cup water.
Fill jars with warm brine, ensuring everything is fully submerged. Leave 1/2" headspace in jars as overrun can be natural result of fermentation process. Screw lids on without overtightening, leaving slight play for air to escape.
Place jars in a cool place away from direct sunlight. Age for 4-5 days, or until taste is satisfactory.
Once desired taste is achieved, tighten lids and refrigerate to stop fermentation. Keeps two months refrigerated.
Tip: If liquid level drops through evaporation, add additional water.
The first thing I remember "canning" as a girl was pickles! Yours look beautiful!