Pickles

1 jar
76 hr

Hydroponically grown cucumbers won’t do for this recipe! Soil grown cucumbers can be found usually during summertime

Soak the cucumbers in a deep bowl for at least 2 hours but no more than 24 hours

Peel and slice the garlic cloves.

Rinse the cucumbers and wash all soil leftovers


Stack up cucumbers in the jar.


Put slices of garlic and a few Allspice seeds in between layers

Make sure the cucumbers don’t reach the top of the jar


Fill a measuring cup with tap water and pour it into the jar. Add enough water to cover all the cucumbers. Make sure you count the number of water cups you add.

Wash the dill. If it’s bundled with rubber tape – remove it.

Lay the dill on top of the cucumbers. No need to push it, just lay it


Place it near a window or where you can get a little bit of sunshine. You don’t need direct sun, just some light a few hours a day.

Leave it there for at least 72 hours. It might take longer if you don’t have enough sunshine.


This is how it looks after 72 hours. As you can see, the water is cloudy, and the cucumbers have changed colour completely.



Move the jar to the fridge. If treated properly, it will last for at least a month, meaning, don’t shove your fingers into it. Instead, use a clean fork to grab those yummy crunchy sticks.

Recipe details

  • 1  jar
  • Prep time: 74 Hours Cook time: 2 Hours Total time: 76 hr
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Ingredients


  • 1kg of cucumbers grown in soil. Hydroponically grown cucumbers won’t do for this recipe! Soil grown cucumbers can be found usually during summertime
  • 1 bundle of dill (about 0.75 oz)
  • 4-6 cloves of garlic
  • 1 tbl spoon of Allspice (English pepper)
  • coarse salt
  • A glass jar that can be sealed. Jar with plastic or metal lid won’t work for this recipe
  • Sunshine
  • Patience

Instructions


Soak the cucumbers in a deep bowl for at least 2 hours but no more than 24 hours
Peel and slice the garlic cloves.
Rinse the cucumbers and wash all soil leftovers
Stack up cucumbers in the jar.
Put slices of garlic and a few Allspice seeds in between layers
Make sure the cucumbers don’t reach the top of the jar
Fill a measuring cup with tap water and pour it into the jar. Add enough water to cover all the cucumbers. Make sure you count the number of water cups you add.
Wash the dill. If it’s bundled with rubber tape – remove it.
Lay the dill on top of the cucumbers. No need to push it, just lay it
Now, add the coarse salt – you would need one teaspoon for each cup of water you added in the previous step. Put the salt on the dill. Slowly it will fall into the water
Seal the jar
Place it near a window or where you can get a little bit of sunshine. You don’t need direct sun, just some light a few hours a day.
 Leave it there for at least 72 hours course, it might take longer if you don’t have enough sunshine.
Move the jar to the fridge. If treated properly, it will last for at least a month, meaning, don’t shove your fingers into it. Instead, use a clean fork to grab those yummy crunchy sticks.

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