1. Choose the “pickling” cucumber variety and select those than are less than 6” long.
2. Soak them in an ice water bath for 4 hours to firm them up!
3. Scrape off the blossom end with your fingernail or a small paring knife. Not sure which end is which? Scrape of both, even if it just looks like a dot!
4. Add fresh herbs (like dill), garlic cloves and our Dill Pickling spice is the bottom of the jar. Layer cucumbers.
5. Prepare a strong 5% brine (3 tbsp sea salt per quart)
6. Top with grape leaves (1-2 per quart) for their tannins to help keep things crisp!
7. Submerge with pickle weights and top with an airlock lid to reduce the chance of mold!
8. Ferment for 1-2 weeks at room temp, then refrigerate for 1-2 more weeks before enjoying!