Paul’s Pickle Recipe

Ingredients

• Organic pickling cucumbers (thinner cucumbers to fit easier into a jar)
• Mason/Ball/Kerr wide-mouth jars (1 quart, half-gallon, or gallon size)
• Purified water
• Himalayan salt
• Optional: lemon juice, whole dill seeds, caraway seeds, cumin seeds, spring onions

Instructions

1. Make a brine: Soak the Himalayan salt in the purified water. Use about 3–4 TBSP of dissolved salt per quart of water. When the salt content is 26% of the brine mixture, the water saturates out. Add more water if necessary. Be careful not to use too much salt.
2. Add any of the optional items if desired.
3. Put the cucumbers in the jar and add the brine. Let the brine surround all the cucumbers. Let the jars sit for 2–4 weeks and check periodically to determine when the pickles are ready. They will be ready when they are crunchy yet pickled throughout by the brine.
4. Refrigerate and enjoy!