Salt Brine Pickles on the counter.

I am growing some Boston Pickling Cucumbers, the vine is about done. This is probably my last batch.  I clean them off and slice into spears. In a clean jar goes garlic, Himalayan Sea Salt, fresh dill from the garden and then the cukes. Fresh filtered water to top it off. Shake, let sit. I shake a few times a day and leave them for two days before I open to let free the gas. Only takes a few days.  When they are dilly enough, I stick them in the fridge.  I end up eating before too long.

You must be my twin!
I have done the same over the last days.
I have used cucumbers that look almost like yours and some others with a yellowish-white skin (I guess the plants crossed last year).

Anyway, I also had them on the counter until today. I also added some vine leaves and mustard seeds.

When I tasted them today they were perfect.
Unfortunately I am the only one in the family who likes fermented food (my husband will sometimes eat kimchi and eldest daughter shares kefir with me, but that's it).
I have gifted some of the pickles to two of my neighbours but still have three glasses in the fridge.

I add red pepper flakes, mustard seed and peppercorns to make an almost Claussen pickle.

Anita Martin wrote:You must be my twin!
I have done the same over the last days.
I have used cucumbers that look almost like yours and some others with a yellowish-white skin (I guess the plants crossed last year).

Anyway, I also had them on the counter until today. I also added some vine leaves and mustard seeds.

When I tasted them today they were perfect.
Unfortunately I am the only one in the family who likes fermented food (my husband will sometimes eat kimchi and eldest daughter shares kefir with me, but that's it).
I have gifted some of the pickles to two of my neighbours but still have three glasses in the fridge.

That doesnt sound too bad. My brined pickles are a family favorite. They go too fast. But at least I am the only one the drinks the juice :-)

Twinsies!
My kids will eat some but it's mostly me. I think next year I will try some new flavors...