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Sour Pickles

INGREDIENTS

  • 4 kg small pickling cucumbers
  • 1 Tbsp dried dill
  • 16 cloves garlic, whole and peeled
  • 3 Tbsp Bin Inn pickling spices (peppercorns, mustard seeds, bay leaves, cloves)
  • 5–6 Tbsp sea salt

 

INSTRUCTIONS

  1. Soak the cucumbers in cold water for a few hours, then give them a good scrub to prevent mould during fermentation.
  2. Place the cucumbers, dill, garlic, and spices in a large glass jar, sprinkling in some sea salt as you go.
  3. Dissolve 5 tablespoons of sea salt in 8 cups of water, then pour the brine into the jar, ensuring the cucumbers are fully submerged.
  4. Cover the jar and leave it in a warm spot in your kitchen. Let the cucumbers ferment for 5 to 10 days.
  5. After 5 days, start tasting the pickles daily until they reach your desired level of sourness.
  6. Enjoy your homemade, naturally fermented sour pickles!