To make brine, combine 3 cups (710 ml) water and 1
½ Tbsp (22 ml) salt to dissolve, set
Wash the cucumbers and slice 1/16 in. (0.2 cm) off the blossom
end. Slice cucumbers lengthwise into halves or
Pack cucumbers, and any optional seasonings, into clean jar.
Make sure there is at least 2 in. (5 cm) of
headspace. If necessary, slice off the top ends of the pickles to ensure proper headspace. Pour salt
over to cover by 1 in. (2.5 cm), you may have extra.
Place spring on top of cucumbers, then twist lid on.
Check daily to make sure vegetables remain submerged in
brine. After 24 hours there will be visible
bubbles on the top of the brine.
Let pickles ferment for 1 week then remove lid and spring.
Remove 1 pickle to taste. If the flavor is to your
liking, proceed to step 8. If you prefer a stronger flavor, ferment until flavor has developed for up to
additional weeks, tasting every 3 days. Wipe jar rim before replacing spring and lid.
Once desired flavor is reached remove spring and add more
fresh brine if necessary to cover by 1 in (2.5 cm).
Wipe jar rim before replacing lid or use a traditional Ball® canning lid or Ball® Leak-Proof
Lid. Store in refrigerator up to 6 months.