Basic Dill Fermented Pickles

2 c. filtered water
1 Tbsp. kosher salt
1/2 tsp. sugar
2-3 heads of dill or 2-3 TBSP fresh dill leaves

1 tsp. peppercorn
1 tsp. mustard seed

3 cloves garlic, chopped into sections

4-5 small or medium pickling cucumbers

½ onion sliced (optional)

1. In a pot over medium high heat dissolve the salt in 1 cup of the water.

2. Turn off the heat and add the other cup of room temperature water.

3. Add the pickle ingredients to a glass pint jar. To the bottom of the jar add the smashed garlic cloves, dill, sliced onion, peppercorns, mustard seeds, or whatever you like to add more flavor.

4. Cut off the ends of the cucumbers and make sure that the tops are 1 inch below the top of the jar.

6. Pack the cucumbers in the jar (small whole ones or quartered are easiest). These should be packed tight enough that nothing floats to the top.

7. Pour the brine over the cucumbers.

8. Screw the lid onto the jar. One of these jar weights can also be used to keep the cucumbers below the brine (to avoid mold growth).

9. Let the jar sit out at room temperature for 2-3 days, until pickles are the desired flavor. Be sure to release the air from the jar occasionally or built up pressure can cause the jar to explode! You can also buy special fermenting lids that don’t need “burping.”

--I've seen other recipes which state to pickle them for 3 weeks at least.

10. When pickles are as sour as desired, store in the fridge for several months. The cold temperature halts the fermentation process.