1 quart bottled water
2 tbsp iodine-free salt
14 small cucumbers (give or take)
1 small bunch dill
2 black tea bags
Additional seasonings such as peppercorns, mustard seeds and/or hot peppers, as desired
1Wash the cucumbers and cut off the blossom end (see photo).
2Divide garlic, dill, tea bags and any additional seasonings between two one-quart mason jars.
3Pack the cucumbers into the jars.
4Dissolve the salt into the water and fill each jar to the top with the mixture.
5Cover each jar with a coffee filter and secure it with a rubber band.*
6Allow to sit at room temperature for several days until you reach your desired taste (mine took 3-4 days).
7Eat pickles! If you don't finish them all right away, store the jars in the refrigerator to slow the fermentation process.
*Alternatively you can use the mason jar's metal lid, just remember to "burp" it (let the air out) once a day.