8L spring water
18TB kosher salt
4-6 cloves fresh garlic
1 TB fresh ground pepper
Lottsa FRESH dill:) 6 good sized flowers/with stalks to each 8L batch
Also added 3TB dried jalapeno pepper mix(didnt make much difference in heat)
Thats it!Disolve salt in bucket and stir till completely mixed.Add ingredients and pile on the cukes.....adding more each day...i try to pic when theyre around 4-7".Weight down with glass plate and cup of water.....cover loosely.After 4-5 days a white film will form on surface...perfectly normal.Skim off any mold that may appear,but ive had minimal since everything remains submerged in the brine.I keep my buckets in the kitchen(70-80 degrees this time of year)When buckets get full i transfer the finished pickles to 4L mason hars with brine and refridgerate:)Mix up new brine as needed.Its that easy and healthy tooo!!Heres few pics(couple of fermenting in jars before i switched to 5 gallon food grade pails)enjoy!!
Edited by NSoutdoorsman1 - 8/22/16 at 1:52pm