GRANDPA’s PICKLES

with Marisa Milzer from Gjusta 

INGREDIENTS

– Persian cucumbers

– fresh dill

– garlic

– chili flakes

– yellow mustard seed

– coriander

– black peppercorn

– dill seeds

 

 

1. Slice tails off Persian cucumbers and layer in fresh dill and garlic.

2. For spicy flavor, add chili flakes or fresh chilis.

3. Top with a bit of yellow mustard seeds, coriander, black peppercorn, and dill seeds.

4. Cover with salt water brine (1/4 cp of salt dissolved in 1L of water; repeat recipe until cucumbers are completely submerged), cover top with plastic wrap and a plate so no cucumbers are above water.

5. Let sit out to ferment for 3-5 days.

6. Refrigerate. Enjoy!