Strength : Front Squat
25 minutes to establish 1RM
WOD: Tabata 8 Rds Alternating
Front squats 135/95
Rest 3 min
- 6-7 very fresh pickling cucumbers
- 2 garlic cloves, peeled
- 6 bird’s eye chili peppers, fresh or dried
- 3-4 sprigs fresh dill
- 2 tbsp dill seeds
- 1 tbsp pickling spice
- 3 cups bottled or boiled water, at room temperature
- 1½ tbsp Himalayan or unrefined salt (kosher or pickling would also work, make sure the salt contains no caking agent)
- 1 large, very clean glass jar (2 pint Mason type or hinged-top jar)
- Trim the ends from the cucumbers and cut them in half if desired. You can also leave them whole if you prefer.
- Stuff the cucumbers so they fit snuggly in the jar and add fresh dill, bird’s eye peppers, dill seeds and pickling spice
- Mix salt and water in a large measuring cup, stirring until the salt is completely dissolved. Pour over the cucumbers until they are completely submerged. Make sure to leave at least 1 inch of head space to allow the brine to bubble up during fermentation without exploding the jars on you.
- Alternatively, if you wanted to draw more flavor out of your spices, you could also do this is by heating the dill seeds, pickling spice, salt and water over medium heat until it comes to a simmer then let this brine come back to room temperature before adding it to the jar.
- Once the cucumbers are completely covered with the brine, place a small non-reactive object such as a small dipping bowl, shot glass or plastic lid over them to make sure they remain entirely submerged then close the lid although not hermetically. Either screw your cover loosely or remove the rubber band that makes hinged-top jars air-tight before closing it.
- Leave your pickles to ferment on the counter for 7 to 10 days. During that period, you’ll want to crack open your jar every once in a while to let the excess gas escape.
- After 7 to 10 days, transfer your now pickles to the refrigerator where they will keep for several weeks.
- Optionally, if you like your pickles to be a little more on the vinegary side, you can add a little bit of vinegar to the jar once the fermentation process is complete. Let your pickles macerate for a couple more days before eating them.