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During our Tu B’Shevat celebration today, one of the stations required the above ingredients!  The recipe below is how we began the pickling process!

1 mason jar

3 or more kirby cucumbers

Dill weed (used Osem Frozen)

2 or more cloves of garlic, peeled

1 1/2 tbsp of kosher salt

Water to fill jar and cover the cucumbers

Cover the jar tightly for 24 hours and then release the CO2 that was created.  Then leave the jar lightly covered  allow to ferment to up to 2 weeks.  The length of fermentation depends on your taste!  The brine will seep out of the jar when it is loosely covered so be sure it is in a place that the leakage will not cause a problem!