This quick recipe is made even faster by using a mandolin to create cucumber chips. Crispness of the pickles will vary based on the type of cucumber chosen. I used large slicing cucumbers because that’s what I had on hand. Smaller varieties typically result in a crunchier final product.
You can vary the seasonings in these pickles, but make sure to keep the brine proportions the same to prevent spoiling or overly salted pickles. Fermentation will happen more quickly in a warm place, but is possible even in cooler temperatures. Keep room temperature below 80 degrees while these are fermenting.
Cucumbers, thinly sliced to fill qt jar (approx. 1 1/2)
1 tsp dill seed, dried
1/2 tsp black peppercorns
1/2 tsp yellow mustard seeds
1 garlic cloved, peeled and smashed
1 1/2 Tbsp pickling salt
1 1/2 cups warm water
Make brine by fully dissolving salt into water.
Pack a wide mouth quart jar tightly with cucumbers, leaving an inch of headspace.
Add herbs and spices then pour brine over top to within 1/2″ of the jar top, making sure all cucumbers are covered.
Cover very loosely with canning lid and ring or cheesecloth and allow to ferment 2-7 days until desired flavor is reached or when bubbles form on the surface.
Pour off top inch of brine and replace with apple cider vinegar.
Cover and refrigerate for up to 6 months.