Never Buy Pickles Again: Crunchy Mini Cucumber Pickles by Sally

Say goodbye to store-bought pickles! Dive into Sally's easy recipe for creating your own crunchy, probiotic-rich mini cucumber pickles at home.
Ingredients:

• 1.1/2 lb mini cucumbers
• Ice cubes
• Water
• 10 cloves garlic, peeled
• 1/2 bunch of whole dill
• 1 teaspoon white vinegar
• Salt (1 tbsp per cup of hot water)

Instructions:

 

• Soak mini cucumbers in ice water for 4-5 hours at room temperature.
• Layer of dill, garlic, and cucumbers alternately in a mason jar.
• Dissolve 1 tablespoon of salt in each cup of hot water, and repeat this process, filling the jar with the saline solution until the jar is full.
• Add 1 ml of white vinegar for preservation and a hint of tang.
• Seal the jar and place it in a sunny spot like a window sill or balcony. The warmth from the sun will aid the fermentation process. Let it sit for 3 days, then refrigerate for 24 hours.

Tips:

Enhance your pickle experience by adjusting garlic and dill to your taste. These fun-to-make, gut-friendly pickles are a healthy, delicious homemade treat. Enjoy the crunch of Sally's Mini Cucumber Pickles!