Crunchy Pickles

Edit

Servings: 4 Prep: 15 min AIP Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Ferment Simple Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

3 cloves garlic 2 grape leaves, or use tea or oak leaves 5 pickling cucumbers 1 green onion 1 sprig fresh dill 2 bay leaves 1 tablespoon sea salt filtered water, to cover pickles

Instructions

1. Peel and crush the garlic.

2. Lay half your grape or oak leaves at bottom of jar.

3. Add whole cucumbers to jar vertically so that they are standing on end. They should fit together tightly.

4. Fit green onion, garlic, dill, and bay leaves in between cucumbers. Top with sea salt.

5. Place remaining leaves over cucumbers like a canopy. The edges of the leaves should be pushed down below the shoulder of the jar.

6. Cover entire mixture with water. Take care to leave an inch between the lid and water level. Fit lid on firmly but not tight.

7. Allow to ferment (out of direct sunlight and in a room temperature environment) for 1-2 weeks.