Place tea bag at the bottom of the jar. Tea contains tannins that help keep the cucumbers crunchy.
Add dill leaves, garlic and all spices.
Neatly stack the cucumbers in the jar.
Place the glass weight on top to keep the cucumbers pressed.
In a separate vessel, dissolve the sea salt in water to create a brine.
Pour the brine over the cucumbers in the jar, ensuring they are completely submerged.
Seal the jar with the airlock lid.
Allow the mixture to ferment at room temperature for 3-5 days. Check daily to ensure the vegetables remain submerged, pressing down if needed.
Begin tasting from day 3 onwards. Once the pickles have reached your desired flavor and crunch, remove the glass weight, airlock and refrigerate. They can be stored in the refrigerator for up to 6 months.
💡 Why This Works
This recipe turns fresh cucumbers into crisp, tangy pickles through natural probiotic fermentation. The salt brine pulls out moisture, creating the ideal environment for beneficial bacteria to grow while preventing spoilage. As the cucumbers ferment, they retain their crunch, develop a complex sour flavor, and become loaded with gut-friendly microbes—all without using vinegar or artificial preservatives. It’s a fuss-free, natural process that delivers both great taste and digestive benefits.
