variation from brooklynfarmgirl.com
3 Days and 45 min
5 kirby cucumbers (or however many you can fit into your jar)
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
few pieces of fresh dill
3 bay leaves
6 cloves garlic (minced)
1/4 cup sea salt ( a litle less thank this)
6 cups water – (boiled and then cooled to room temperature)
additional whole coriander seeds and peppercorns to add on top
Wash your cucumbers.
Dissolve your sea salt in the water.
Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, 2 bay leaves). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
Put the cucumbers in your jar.
Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
Add a few pieces of fresh dill on top.
Add in your additional coriander seeds, peppercorns and bay leaf.
Make sure your cucumbers are completely covered in water and close the jar.
Put in the refrigerator. Let them sit for at least 3 days before eating.
Tzedek America is a Jewish travel and social justice internship “gap year” program based in the United States that teaches Judaism, social justice and life skills so such as how to make delicious half sour or new pickles.