These pickles are super easy, tangy, crunchy and delicious. They were one of Anjali's first foods and she absolutely loves them - hence her nickname 'Jali pickle'. They taste great on sourdough or just by themselves. The dill makes them and really gives it that 'pickle' flavour but if you don't have dill use any fresh herbs you have on hand.
In the video below we show you how to make them. We filmed this late last year with our lovely friends the Organic Sisters. Check out how small Anjali is. She managed to sleep through the whole thing (ahh how times have changed!).
Ingredients for 1 quart/1 litre size jar
3-4 pickling cucumbers
1 tablespoon mustard seeds
2 tablespoons chopped fresh dill
1 tablespoon sea salt
1 cup of filtered water
Instructions
Wash cucumbers well and place them in a large bowl of ice cold water for 30 minutes to freshen and help crisp them up.
Place cucumbers in a wide mouth mason jar.
Combine remaining ingredients and pour over cucumbers.
Add more water if needed to cover the cucumbers.
To keep the cucumbers submerged under the liquid as they ferment use a small dish or a shot glass to hold them down.
The top of the liquid should be at least 1 inch below the top of the jar.
Place the lid on and keep at room temperature for about 3-4 days or until crunchy to your liking. The water will become cloudy and the cucumbers will darken in colour.
Store in the fridge and slice up to serve.
NOTES:
If you can't get cucumbers that will fit in a jar you can chop them in pieces - your end result just won't be as crunchy.
Don't be afraid to taste the cucumbers as they ferment. If you leave them for too long they will become soft and soggy.
The warmer the temperature the faster they will ferment.
Re-use the brine solution for one more batch or save it and use a starter for fermented condiments.