Quick + Easy Homemade Pickles

• 2 - 21/2 cups bottled or filtered water (for a jar that holds 41/2 cups liquid, or a little over 1 quart)
• 2 tablespoons coarse salt
• 7 small-medium cucumbers (or however many fit in your jar)
• 1 carrot (optional)
• 4-8 cloves garlic (based on preference)
• 2 2 bay leaves
• 1/2 teaspoons whole mustard seeds
• 1/2 teaspoons whole allspice berries
• 1/4 teaspoons whole cloves
• 1/4 teaspoons whole sumac

1. In a small pot heat 1/2 cup of the water with the salt and stir until the salt dissolves. Add the remaining water.
2. Pack the cucumbers vertically into the jar, making sure they're tightly-packed. Add the garlic, bay leaves, mustard seeds, allspice berries, cloves, and sumac. Pour the salt water brine over so it comes to the top of the jar; the cucumbers should be fully submerged.
3. Cover the jar and store in a cool, dark place (do not refrigerate). After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they'll become. Once the pickles are to your liking, refrigerate them.

water, coarse salt, cucumbers, carrot, garlic, bay leaves, whole mustard seeds, whole allspice berries, ubc, ubc

Taken from food52.com/recipes/12938-quick-easy-homemade-pickles (may not work)