Lacto-Fermented Pickles

1. Wash the cucumbers thoroughly and soak them in an ice bath for 30 minutes.
2. Make the brine by combining the salt and water and stir until the salt dissolves.
3. To a large sterilized jar, add garlic, coriander seeds, mustard seeds and black peppercorns.
4. Pack the cucumbers into the jar, then pour over the salt brine. It should cover the pickles completely, but if it doesn’t, make more brine by stirring together the same ratio of salt-water.
5. Place the lid of the jar over it loosely and put the jar in a dark place, letting it sit for 5-7 days. The liquid will darken and form bubbles. Check for any accidental mould formation and taste the pickles for sourness, fermenting for longer if you’d like them more sour.