Stop buying pickles because we have the best recipe for homemade, incredibly delicious pickles.
Here’s what you need:
- Pickling cucumbers
- 1 tbsp. kosher salt, per cup of water
- Dry, flowering dill weed
- Whole coriander seed
- Peeled garlic
- 4 bay leaves
- Black peppercorns
- Whole cloves
If you want your pickles to be fresh and firm, use pickling salt or sea salt, never use table salt.
Fill a big saucepan with water. Salt the water and add the peeled garlic cloves, black peppercorns, coriander seeds, whole cloves and bay leaves.
Your mixture should reach room temperature since it’s the ideal temperature for fermenting the cucumbers. Once the salt is dissolved, means you have reached the room temperature and it’s time to start the pickling process.
Grab a large container with a lid. Place the cucumbers and dill in the container and fill it up to the top with the water mixture. Shake the container to prevent air bubbles. The cucumbers must stay below the surface of the liquid. Place the lid and store the container at room temperature for 7-10 days. After 10 days, take one pickle out to give it a taste. If it tastes great, it means they’re ready!