Instructions:
1. Prepare the Brine:
In your bucket, mix 1 gallon of water with 1 cup of canning salt until fully dissolved.
2. Add the Cucumbers:
Wash cucumbers thoroughly and place 2–3 pounds into the brine.
3. Add Flavorings:
Add a bunch of fresh dill.
Add crushed garlic cloves from 2 bulbs.
Add 2–3 bay leaves for extra aroma.
4. Submerge the Cucumbers:
Place a plate on top of the cucumbers to keep them fully submerged under the brine.
5. Cover and Store:
Put the lid on the bucket.
Leave at room temperature for 5–7 days.
6. Enjoy:
Your pickles are ready! Store in the fridge after fermentation for longer shelf life.
By Admin
I'm Rihan, the creator of Daily Recipes Service. I love sharing easy, homemade recipes that bring family and friends together.