Pickling Spices

4-5 small cucumbers (pickling cucumbers work best)

1 1/2 teaspoon of Farmhouse Teas pickling spice

2-3 garlic cloves

1-2 sprigs fresh dill

1 quart water

2 tablespoons kosher salt or sea salt

1 quart-sized glass jar with a lid

Optional: Grape leaf and/or black tea

1. Prepare the Brine: Dissolve two tablespoons of kosher salt in 1 quart of water. This will be your brine.
2. Prepare the Cucumbers: Wash the cucumbers thoroughly. Trim off the blossom end (it contains enzymes that can make the pickles soft). Pack the cucumbers tightly into the quart jar, leaving about an inch of space at the top. If using grape leaves to help with crispness, place one in the middle or bottom of the jar.
3. Add the Pickling Spice and Aromatics: Add 1 1/2 teaspoons of pickling spice to the jar. If using, add garlic cloves and fresh dill to the jar as well. If using the black tea for crispness add about 1/4 tsp at this stage.
4. Add the Brine: Pour the brine over the cucumbers, ensuring they are fully submerged. You may need to use a weight to keep them submerged.
5. Fermentation: Cover the jar loosely with a lid or cloth to allow gases to escape. Place the jar in a cool, dark place at room temperature. Allow the pickles to ferment for 5-7 days, depending on your taste preference. Check daily and remove any surface scum that forms.
6. Taste and Store:

After 5 days, taste a pickle to see if it's tangy enough for your liking. If not, let it ferment for a few more days.

Once they’re done, seal the jar tightly and store it in the refrigerator. The pickles will continue to develop flavor but at a much slower rate.