Two Day Ukrainian Garlic Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Dill, sprigs
  • 2 lbs Dill cucumbers
  • 3 Garlic cloves, large

• Baking & Spices

  • 1 1/2 tbsp Himalayan pink salt

• Liquids

  • 4 cups Water, HOT

Found on ifoodreal.com

Ingredients

• 4 cups hot boiling water (I use GEs APF water technology)
• 1 1/2 tbsp himalayan pink salt
• 3 large garlic cloves, sliced or minced
• A few dill sprigs
• 2 lbs pickle cucumbers, washed

Directions

• In a large bowl, add water and salt. Stir until dissolved. Add garlic, dill and cucumbers. Cukes should be covered with brine (of course they float). Refrigerate for 2 days. Can be left on a counter for the first day. After that refrigerate.
• Enjoy cold. You can eat dill pickles after 1 day, they will be just less salty. After 2 days more salty and a real deal. After 4 days even more fermented and tasting like real pickles. A matter of personal taste and/or cravings.