Crispy Pickles

Instructions

1. In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let the brine fully cool before using.
2. Thoroughly wash a wide mouth jar and set it aside to dry.
3. Wash cucumbers well and trim the ends. Pack them into the clean wide mouth jar with the pickling spice. Pour the cooled brine over the cucumbers. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles.
4. Place a small jar into the mouth of the wide mouth jar and fill it with some of the remaining brine. Press it down so that it holds the cucumbers in place.
5. Put a small square of cheesecloth or a tea towel over the jar and secure it with a rubber band. Set the jar on a small plate or saucer and tuck it into a corner of your kitchen that's cool and out of direct sunlight.
6. Check the jar every day to ensure that the cucumbers remain submerged in the brine. After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, remove the small jar from the mouth of the large jar, place a lid on the jar and move it to the fridge.
7. If you think they need to continue to sour, let them sit out for a few more days. Pickles can continue their fermentation process for up to three weeks.
8. They will last up to a year in the fridge.

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