- Combine all spices, herbs, cucumbers and radishes in an air tight jar of a non-reactive material like glass or glazed ceramic.
- Create a 3.5% pickling brine by dissolving salt in one cup of boiling water. Add remainder of water to the mixture and allow to cool to room temperature.
- Fill the jar with your pickling brine ensuring that all the vegetables are submerged.
- Allow to ferment in a cool environment for 1-3 weeks, depending on the level of sourness desired.
Categorized in: Side Dishes