Fermented Bread And Butter Pickles

Instructions

1. Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into rounds about 1/4 inch thick. If the cucumbers are not organic, it's recommended to peel them to remove any wax or residues.

2. Combine Ingredients: In a large bowl, combine the cucumber slices, onion, garlic, dill, mustard seeds, black peppercorns, and dried red chili peppers if using.

3. Create Brine: In a separate bowl, mix the water and sea salt until the salt is fully dissolved, creating a brine solution.

4. Pack the Jar: Pack the cucumber mixture tightly into a clean quart-sized mason jar. Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about an inch of space between the brine and the top of the jar.

5. Fermentation Process: Place a fermentation weight on top of the cucumbers to keep them submerged in the brine. Seal the jar with a lid.

6. Ferment: Store the jar in a cool, dark place (ideally around 70°F/21°C) for 3-7 days, checking daily to make sure the cucumbers remain submerged. During fermentation, the cucumbers will develop a tangy flavor and their texture will become crunchy.

7. Taste Test: After 3 days, start tasting the pickles. Once they reach your desired level of tanginess, move the jar to the refrigerator to slow down the fermentation process.

8. Enjoy: Your Fermented Bread and Butter Pickles are now ready to enjoy! Serve them as a delicious addition to sandwiches, burgers, or salads. They also make a lovely homemade gift for friends and family.