Fermented Pickles

1. Rinse cucumbers and place in an ice-water bath for 10-20 minutes to crisp them up.
2. Bring 1 cup of water to a simmer and add all of the salt. Stir to dissolve the salt and let solution cool.
3. Meanwhile, add half of the garlic, dill and bay leaves to one jar, and the other half to the second jar.
4. Pack whole pickles (if they will fit) into your prepared jars or cut your cucumbers into slices or spears (whichever you prefer) and pack them into the prepared jars.
5. Once the salt water has cooled, combine with the remaining 5 cups of water and stir.
6. Pour your salt water brine into the jars leaving approximately 1 inch of headspace.
7. If any of the cucumbers are sticking out above the brine, add a little water to a clean, small zip-top bag removing all of the air and place the bag on top of the cucumbers pressing them down into the brine.
8. Apply your mason jar top and loosely apply the ring (some air will need to escape during the fermentation process so you will NOT want to screw the ring on tightly).
9. Place the jars on a tray and store in a cool dark place for three days. After three days, check for bubbles and clouding (fermenting at work). At this point you can even try a pickle. (If you like them more sour loosely screw on the ring again and leave for another two days.)
10. After waiting 3-5 days, now you are ready to remove your zip-top bag weight, screw on your ring a little more tightly (but not too tight as it will still slowly ferment and release gases) and refrigerate.

This recipe was adapted from Feasting at Home. For additional ingredient options, instructions, larger batch sizes, etc., visit FeastingatHome.com.