Brine Method Pickling

This is a probiotic environment that needs room temperature conditions below 80 F (26 C). If that suits your needs, read on. Otherwise use the vinegar method.

Start with a large jar or a crock. You will also need something to weight down the cucumbers and keep them below the water surface. Some people use a bag of marbles; others use a saucer. Sterilize your container with one of the following:

1. Iodine sanitizer --also available from home brewing suppliers. Takes ten minutes if you aren't allergic to iodine.
2. Hot water--a cycle in the dishwasher or else gentle immersion in simmering water in a large pot.
3. Sulfite sanitizer--available from home brewing suppliers. Works instantly if you aren't sulfite sensitive.

Persian cucumbers work well--or any other small cucumber. Select ones that have smooth healthy skins. Rinse and trim the ends. Do not scrub them aggressively because the lactic acid bacteria already present on the surface is what initiates fermentation. Drop these into the fermentation vessel, allowing space at the top.

Next to make a brine: charcoal filtered tap water is fine. Spring water also works. Avoid distilled water because distillation removes trace nutrients that your lactobacillae need to thrive. Sea salt or Himalayan salt are good because either confers trace nutrients. Kosher salt is an acceptable alternative. Steer clear of iodized salt if possible. Use 2 tablespoons salt per quart of water (or if those units are foreign to you add enough salt to float an egg--you won't need the egg for any other purpose than to test salinity). Pour this brine over the cucumbers enough to cover the cukes completely.

Now to add your spices, weight the cucumbers so they stay below the water line, and label your container with the date of preparation. Cap loosely; this is a live culture and should remain open to air. Leave on a shelf in a pantry or cellar until ready.