Fermented Dill Pickles

2 to 2 ½ lbs pickling cucumbers- all similar size ( 5 inches)

5 cups filtered water (non-chlorinated- tap water may have chlorine which can inhibit fermentation)

2 tablespoons fine sea salt or Himalayan salt - or basically one heaping teaspoon fine sea salt ( 7 grams) per one cup of water, for a 3% brine (see notes)

¼ teaspoon turmeric (optional)

1 teaspoon each: fennel seeds, coriander seeds, allspice, peppercorns, dill seeds, mustard seeds, celery seeds- and feel free to add more peppercorns!

10 to 12 garlic cloves, sliced (or double for extra garlicky)

½ onion, thinly sliced (optional)

big handful of fresh dill

1 to 3 fresh red chilies - or dried arbol chilies, or add chili flakes (all optional)

3 to 4 bay leaves (or a grape leaf or oakleaf) all sources of tannic acid-to help them stay crisp.

You’ll need a ½ gallon mason jar, crock, or 2 quart-sized jars- clean and sterile.

Directions at feastingathome.com

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