Pickled Dill Cucumbers Recipe

(Makes two quart jars of pickles)

Ingredients

Approximately two pounds of cucumbers
Four dill fronts per quart jar. (You can use any herb or spice you prefer, such as cilantro).
1 teaspoon each of coriander seeds, mustard seeds, and peppercorns (black or Szechuan)
1 clove garlic per quart
4 cups filtered hot water with dissolved two tablespoons sea salt or Himalaya salt, allowed to cool to room temperature. (Use only filtered or distilled water—not water straight from the tap)
One large cabbage leaf

Directions

Cut ends off the cucumbers to allow brine to penetrate the fruit, which will make the pickle crisper. leaving the ends on can sometimes create a mushy pickle. Slice cucumbers into spears or rounds, as preferred
Start with adding the dill and herbs into the bottom of the jar, followed by the spices and garlic.
Pack pickles in closely, and make sure there is room for them to be submerged at least one inch below the water surface in the jar
Pour in the brine (remembering to cover the top of all the cucumbers and ingredients) but leaving a small amount of air at the top for the fermentation process
Close lid, but not as tight as possible. Make sure it’s closed, but loosely.
Allow to sit in warmest room of the house, but not in direct sunlight, to pickle for 4-7 days
Check on the 2nd day for any scum that has developed on the top of the water surface, and remove with a slotted spoon.
The longer you ferment the stronger the flavor but also the greater propensity towards mushiness.
Once they are done fermenting, they need to be stored in the refrigerator, and will then last for several weeks.

CLEANSE Adviser Barbara Mendez is a Nutritional Consultant, Registered Pharmacist and CLEANSE Adviser practicing in New York City.

Illustration: Marcella Art & Illustration