Name: Half Sour Salt-Brined Pickles with Garlic & Habanero
Ingredients: 8 whole kirby cucumbers; 3 cloves garlic; 1 bunch fresh dill; ¼ tsp whole celery seed; ¼ tsp red pepper flakes; ¼ tbsp whole mustard seed; ¼ tbsp whole black peppercorns; 1 whole thai chili; 4 cups water; 2 ½ tbsp kosher salt

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Steps

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Step 1

Calculate how much water you need

Ingredients

Add cucumbers to container of choice and fill with water, measuring how much is needed to fill the container. Keep note of that as you'll need 3% of that weight in salt. Dump the water or reserve it for later (I use this step to rinse the kirby's so the water gets discarded).

Step 2

Ingredients

Crush and slice the garlic. Slice the chili (or substitute habanero or use none at all), leaving seeds depending on desired spice level. Everything else gets tossed in as-is.

Step 3

Ingredients

Using 3% of the water-weight in salt (calculated in step 1), add kosher salt and fill container with water. Shake well to disperse and leave in fridge. Turn daily. Minimum of 2 weeks but pickles will get more sour as time goes on. My preference is 1 month. Enjoy!

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