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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Cut pickles into lengthwise quarters and pack into a 1-liter jar. Bring all other ingredients to a boil in a saucepan over high heat. Once it reaches a boil, pour vinegar liquid and spices into jar on top of the cucumbers. Depending on the size of the cucumbers, and how many quarters you were able to pack into the jar, you may need to add a bit more water to bring the liquid to the tops of the vegetables. Secure lid and allow pickles to cool to room temperature. Then place in the fridge, and after 5 days, enjoy!