Fermented Pickles Recipe

1-quart (1-L) jar fermenter with lid and ring
Weight (I use single and double lids from a plastic 4-pack carrier, described earlier)
1 lb. (0.45 kg) cucumbers (whole, spears, or sliced into round chips)
475 mL water
23 g non-iodized salt (makes 2.5% salinity brine)
2 cloves garlic (whole or sliced, optional)
2 g dill weed (dried or fresh, optional)
2 g mustard seed (optional)
2 bay leaves (optional)
2 g coriander seeds (optional)

Procedure

Place optional spices to your liking in the fermenter jar. Pack cucumbers into the jar. Place weights on top of the cucumbers, then top with brine. Add loose lid or airlock lid and ferment 3–5 days, or longer if desired, before eating or placing in the refrigerator.