Super Crazy Garlic Pickles

These pickles will have a party in you mouth and everyone's invited! So spicy and garlicy you can barely take it - not for lightweights!

These pickles are countertop fermented, so make sure you are working in a clean area.

You will need:

* 3 - 24oz(quart) wide mouth Ball Jars with rings
* 3 - fresh Dome lids
* 12-18 pickling cucumbers
* 3tbsp - black pepper corns
* 2tbsp - yellow mustard seeds
* 2tbsp - brown mustard seeds
* 1tbsp - coriander seeds
* 1tbsp - fennel seeds
* 1tsp - cumin seed
* 1/2tsp - red pepper flakes
* 6 cloves garlic - spashed but not chopped
* 3 sprigs fresh dill
* 6tbsp - sea salt*
* 3+ cups filtered water
* *if you have access to raw milk whey - use 12tbsp whey and only 3tbsp sea salt

First thing first, place all three jars and rings in a pot of water and bring to a boil. Do not boil the Dome lids! Boil the jars for 5 min to disinfect. (I am assuming that the jars are clean before boiling.)

While the jars are boiling mix the dry spices (without the salt) in a bowl. Wash the cucumbers with a super mild soap (I use Dr.Bronners diluted 5 to 1) and rinse with white vinegar. Rinse the dill with water and then white vinegar. Crush the garlic with the side of a knife. Wash the Dome lids in hot soapy water.

Remove the jars and ring from the boiling water.

Place 2 garlic cloves and one sprig of dill in each jar. Separate the dry seasonings evenly in each jar. Add 2 tbsp sea salt in each jar (or 4tbsp whey and 1 tbsp salt.) Add 4 to 6 cucumber in each jar, room permitting. Fill the jars with filtered water up to 1 inch from the top - this is important!** Leave the jars on the counter, or in a cupboard for three days.

Move the pickles to cold storage or the refridgerator. I like my pickles cold and crunchy so I put them in the refridgerator. Enjoy!

**It is important to have some air in the jar for fermentation. Without the inch of air space, bad bacteria can grow and the pickles will make you sick.