50-75 small cucumbers, trimmed, scrubbed, and cut into quarters the long way
pickling, canning, or kosher salt
Non-reactive container large enough to hold all the cukes, brine, and plate or baggie
EITHER a plate and jars filled with water OR plastic baggies filled with brine
Like all food involving fermentation, this recipe takes several weeks to do. Take it a step at a time and don't get overwhelmed by the fact that the steps are spread out over a long time. Each individual step is easy and quick.
Like yesterday's post, scrub and trim the blossom-end off the cukes.
Left pic shows the stem end (darker, puckered "wound" where the stem was) and the right shows the blossom end (lighter, healed "navel" where the blossom has fallen off).
Bring the water and salt to a boil. Pour over the prepared cucumbers, place the weighted plate or brine-filled bag, and leave this whole brew for 3-6 weeks. Check daily for scum or mold and remove as necessary. Like the dill pickles and sauerkraut, the time needed to ferment will depend upon the temperatures where you are. They're done fermenting when they stop bubbling.