Salads

Salt-Brined Pickles

Name: Salt-Brined Pickles
Total time: 72 h 5 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 2¼ lb small cucumber and firm; 4¼ cups water; 2 tbsp coarse salt; 6 cloves garlic; 1 bunch dill

Small, firm cucumbers packed tightly in a jar with garlic and dill, covered with brine and fermented at room temperature for a few days, until sour.

⏱ 72 hr 5 min

⚖ Pareve 🥬 Vegetarian 🌱 Vegan 🌾 Gluten-free

👨‍🍳 Method

1
Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.
Jar
💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
2
Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
3
Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.
💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
4
Move to the fridge: the cold stops the fermentation.
Refrigerator

44calories

2 gprotein

6 gcarbs

1 gfat

● protein 22%● carbs 64%● fat 14%

Per serving (522 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Coarse salt: measured in tbsp in this recipe: 1 tbsp = 14 g · 0 kcal per 100 g · More about Coarse salt →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Dill: 1 cup = 9 g · 43 kcal per 100 g · More about Dill →

🔧 Tools needed (2)

Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

Possible additions: Dill · Chili pepper · Bay leaf · Vinegar · black pepper · Cilantro · Dill seeds · Brine boiled and cooled (completely) · Fridge storage time (2 weeks) · Sugar in the brine