Home Made Fermented Pickles

Preparation time: 30min

6-7 very fresh pickling cucumbers
2 garlic cloves, peeled
6 bird’s eye chilli peppers, fresh or dried
3-4 sprigs fresh dill
2 tbsp dill seeds
1 tbsp pickling spice (available from Herbies Spices)
3 cups boiled water, at room temperature
1½ tbsp Himalayan or unrefined salt
1 large, very clean glass jar (Mason type or hinged-top jar)

Slice the ends from the cucumbers and cut them in half if desired. You can also leave them whole if you prefer.
Stuff the cucumbers so they fit snuggly in the jar and add fresh dill, chilli, dill seeds and pickling spice.
Mix salt and water in a large measuring cup, stirring until the salt is completely dissolved. Pour over the cucumbers until they are completely submerged. Make sure to leave at least 2 cm of head space to allow the brine to bubble up during fermentation without exploding the jars on you.
Alternatively, if you wanted to draw more flavour out of your spices, you could also do this is by heating the dill seeds, pickling spice, salt and water over medium heat until it comes to a simmer then let this brine come back to room temperature before adding it to the jar.
Once the cucumbers are completely covered with the brine, place a small non-reactive object such as a small dipping bowl, shot glass or plastic lid over them to make sure they remain entirely submerged then close the lid leaving a little open to allow gas to escape.
Leave your pickles to ferment on the bench for 7 to 10 days. Open the jars every day to allow gas to escape.
After 7 to 10 days, transfer your pickles to the refrigerator, they will keep for 3-4 weeks.
If you like your pickles to be a little more on the vinegary side, you can add a little bit of vinegar to the jar once the fermentation process is complete. Let your pickles macerate for a couple more days before eating them.