Recipe developer and resident pickle snacker at Crave The Good. Disciple of the No Carb Left Behind movement.
1Slice the blossom end from the cucumbers, slice garlic, and rinse dill flowers and fronds.
Add cucumbers., black peppercorns, garlic, dill flower and dill fronds to each jar.
Combine water and salt, stir till combined.
Pour prepared brine over the pickles, ensuring all ingredients are submerged.
Close the lid tightly and set pickles aside to ferment for 3-4 days, checking in daily for signs of
Once the pickles reach your desired taste, toss them in the fridge for up to 1 year!