Ingredients

6-7 very fresh pickling cucumbers
2 garlic cloves, peeled
1 tbsp pickling spice (coriander, cloves, mustard seeds, allspice)
1/4 cup fresh dill chopped
3 cups room temperature, filtered water
2 tbsp Himalayan salt
1 tsp cayenne pepper (optional)
1 large glass jar or mason jar. Cleaned well.
1 bay leaf

Method

Trim ends of cucumbers. You can leave them whole or cut in half.

Place cucumbers in glass jar so that they fit snugly.

Add the dill, bay leaf, pickling spice and cayenne.

Mix the salt and water together and pour over cucumbers, allowing some room at the top of the jar (approximately 2 cm) to allow for any bubbling that may occur when cucumbers are fermenting.

Make sure you have covered the cucumbers completely with the water and salt solution before loosely placing the lid on.

Leave the pickles to ferment in a cool, dark place for 7-10 days.

Make sure you open the jar every once in a while during this period to allow any trapped gas to escape (burp the jar).

After 7-10 days transfer the pickles to the fridge where they can keep for several week