The ultimate 7 DAY CHAMOY PICKLES KIT (how to)

Ingredients

• 2 pounds Pickling Cucumbers (firm, small‑to‑medium size, washed)
• 4 cups White Distilled Vinegar (5% acidity)
• 1/4 cup Kosher Salt (non‑iodized for clear brine)
• 2 tablespoons Granulated Sugar (balances acidity)
• 4 units Garlic Cloves (peeled and lightly smashed)
• 4 sprigs Fresh Dill Sprigs (plus extra for garnish)
• 2 tablespoons Pickling Spice Mix (store‑bought or homemade (mustard seed, coriander, peppercorns))
• 4 cups Water (filtered or boiled then cooled)

Instructions

1. Trim and Wash Cucumbers

   Snap off the blossom ends of the cucumbers, then rinse them thoroughly under cold water.

   Time: PT10M

2. Prepare the Brine

   In a saucepan combine water, vinegar, kosher salt, and sugar. Heat over medium until the salt and sugar dissolve, then let the brine cool to room temperature.

   Time: PT10M

   Temperature: 68°F

3. Pack the Jar

   Place garlic cloves, dill sprigs, and pickling spice at the bottom of the jar. Tightly pack the cucumbers upright, leaving about ½ inch of headspace.

   Time: PT5M

4. Add Brine and Weigh Down

   Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Place the fermentation weight on top and seal with the lid or cloth cover.

   Time: PT5M

5. Ferment for One Week

   Store the jar at a consistent room temperature (65‑70°F) for 7 days. Check daily for mold and ensure the cucumbers stay submerged.

   Time: PT168H

   Temperature: 68°F

6. Final Taste Test and Refrigerate

   After 7 days, taste a pickle. If the flavor is to your liking, replace the cloth with a tight‑fitting lid and move the jar to the refrigerator.

   Time: PT5M

7. Serve

   Enjoy the pickles straight from the jar or transfer to smaller containers for serving.

   Time: PT0S

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g