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Crunchy Pickles Fermented With Garlic Recipe
This crunchy pickles recipe has everything you need to produce pickles that retain their texture perfectly!
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Preparation Time
15
minutes
mins
fermentation
7
days
d
Servings
1
L
Equipment
1
1L glass jar (Le Parfait)
1
ViscoDisc Insert with large opening
Ingredients
1x
2x
3x
7
freshly picked pickling cucumbers
3
garlic cloves
1 ½
tbsp
salt
¼
tsp
calcium chloride
1
tsp
pickling spice or dried dill
water
Steps
Soaking
Cut the ends, stems, and flowers off the cucumbers.
Place the cucumbers in an ice water bath. Leave to stand for at least 3 hours.
Preparation
Place the salt, calcium chloride, spices, and garlic cloves in the jar.
Pile the cucumbers vertically.
Add the water until it covers the cucumbers.
Place the insert on top of the cucumbers, folding the flaps upwards.
Close the lid.
Gently shake the jar to dissolve the salt. Replace the insert if necessary.
Fermentation
Place the closed jar on a plate in case it overflows during fermentation.
Let it ferment in a cool room for 7 days.
Refrigerate.
Notes
Cucumbers can be kept for several months in the fridge.
Have you tried it?
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