20-24 Pickling Cucumbers ( 3-3 1/2 lbs)
8 Bay Leaves
2 Bunches Fresh Dill
4-8 Tbs Dill Seeds
1/4 Cup Celtic Sea Salt
2 Tbs Mustard seeds
1/4 Cup Apple Cider Vinegar
2 Tbs Peppercorns
2 Quarts Water
2 Tbs Whole Allspice
10 Cloves Garlic
1 Tbs Turmeric
4-8 Dried Red Chili Peppers
Place half of the spices and half of the dill at the bottom of a mason jar, any glass jar, stone crock or stainless steel container. Add half of the
amount of cucumbers. Top with the rest of the spices, the dill and the cucumbers. Pour in the vinegar and water. Mix well and cover the cucumbers with this brine. Make sure cucumbers are fully covered and remain under the brine.
Store containers in a cool place between 70-80 degrees F. Lower temperatures are okay but fermentation will take longer. Temperatures above 80 degrees F. may cause spoilage so check for scum on top everyday.
Check the container often, promptly removing any scum or mold which might be forming. If the cucumbers should ever become soft and slimy or give off an obnoxious odor, it is best to discard them and start from scratch. When pickles are fermented, store in the refrigerator, making sure that the pickles are always covered with the brine.
