Wash the cucumbers under cold running water. Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.
Add the cucumbers so that they neatly fill the container.
Fill the container up with water taking note of the total weight of the ingredients and the water.
Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, mustard seeds and dill blossom. Now you have the brine.
Pour this brine back into the vessel with cucumbers and place a small plate on top or a plastic bag filled with water. This is to make sure the cucumbers stay submerged in the brine.
Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel, and let the cucumbers ferment at room temperature (21°C or 69°F°) for 5 to 12 days or until you are happy with their taste.
The time differs as temperature differs from place to place and time of day. The general rule is. The hotter, the quicker it ferments. So, give it a taste after about 3 days and then every few days after that until you are happy with the amount of sourness.
I give you this extra in-depth knowledge because your vessel might be different and you might use differently sized cucumbers as well as ferment at different temperatures. Never let your ferment go above 28C or 82F. It will ferment too quickly and produce strange flavours.
Wild fermentation, like this, is something you’ll learn over time and the more you ferment the more you will get the hang of it. It’s that simple.
See post for more information on storage and troubleshooting