5 1/2 ounces of pickling salt, about 1/2 cup
1 gallon of filtered water
3 pounds of pickling cucumbers, 4 to 6 inches long
1 tablespoon of black pepper grains
1 tablespoon of red pepper flakes
2 cloves of garlic, crushed
1 teaspoon dillsamen
1 large bundle of dill
Add the salt and the water to a jug and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and cut the petal. Put aside.
Place the peppercorns, pepper flakes, garlic, dillsams and fresh dill in a 1-gallon pot. Add the cucumbers to the pot on the aromatics. Pour the brine mixture over the cucumbers to cover completely. Pour the remaining water into a 1-gallon Ziptop plastic bag and seal. Place the bag on the cucumbers to ensure that all of them are completely submerged in the brine. Place in a cool, dry place.
Check the dishes after 3 days. Fermentation has started when you see bubbles rising to the top of the skirt. After that, check the crock daily and skim every foam that forms. When the foam forms on the plastic bag, rinse it off and return to the top.
The fermentation is perfect when the cucumbers taste sour and the bubbles cease to rise; This should take about 6 to 7 days. Once this happens, cover the crock loose and place in the refrigerator for 3 days, skimming daily or as needed. Store in the refrigerator for up to 2 months and cut as required. When the vinegar cucumbers soften or begin to take a smell, this is a sign of spoilage and they should be discarded.