crunchy
garlic
pickles

Naturally fermented garlic dill pickles that not only taste great but also still maintain their crunch!

ingredients

2 pounds baby cucumbers (all roughly the same size)
6 cups of water, plus extra
3 Tablespoons nonionized salt
6-12 cloves garlic, peeled (depending on how much you love garlic. If you're not afraid go all the way with 12 cloves)
3-4 sprigs fresh dill
5 grape leaves (Don't leave these out as it's the tannins from the leaves that provide the needed crunch)
ice water

DIRECTIONS

Makes one 2 quart jar.

1. In a large pot over high heat bring the water to a boil. Stir in the salt until it dissolves. Set aside and let cool to room temperature.

2. Put the cucumbers in a large pot and cover with ice water for 15 minutes. This helps crisp up the cucumbers.

3. Take a 2 quart mason jar and add the garlic, dill and grape leaves. Then pack the cucumbers in tightly, leaving about 3 inches of headspace in the jar.

4. Pour the cooled, salty water over top, leaving two inches of headspace but make sure all the pickles are submerged. Add extra water if needed. Top with fermentation lid.

5. Allow to ferment at room temperature 4-10 days.

6. Replace the fermentation lid with a canning jar top and store in the fridge. Enjoy.

Plant-based

Squishy Face

Although our little Squishy Face doesn't follow a plant-based lifestyle he is a great inspiration and food critic and he definitely approves of the odd carrot peel falling his way.

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