Quick + Easy Homemade Pickles

1. 1

   In a small pot heat 1/2 cup of the water with the salt and stir until the salt dissolves. Add the remaining water.

2. 2

   Pack the cucumbers vertically into the jar, making sure they're tightly-packed. Add the garlic, bay leaves, mustard seeds, allspice berries, cloves, and sumac. Pour the salt water brine over so it comes to the top of the jar; the cucumbers should be fully submerged.

3. 3

   Cover the jar and store in a cool, dark place (do not refrigerate). After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they'll become. Once the pickles are to your liking, refrigerate them.

* Per serving · 4 servings · Values may vary.

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