|72 h||0 min||4|
|1/2 tsp||Mustard seeds|
|1/2 tsp||Coriander seed (cilantro)|
|1/2 cup||Dill, fresh|
|2 tbsp||Sea salt|
|2 cup||Water (as needed)|
Place garlic, spices and dill into a 1 quart mason jar.
Stuff as many cucumbers as you can fit into the jar.
Dissolve salt in 2 cups of water, then pour into jar until cucumbers are completely submerged. Add extra water if needed.
Close jar (not too tight) and let sit at room temperature for 3 days. After 3 days, remove the lid to let some of the gasses escape. Taste test, then place jar in fridge to slow fermentation. Process should take 3-7 days.
To make AIP friendly substitute coriander with parsley and omit mustard seeds.