Makes 4 small jars
4 cups chopped cucumbers
12 garlic cloves halved (one large garlic)
1 cup fresh dill
1 cup fresh thyme
2 teaspoons dried rosemary
4 teaspoons Himalayan salt
1. Fill jars with all the ingredients except for the pickles, adding the pickles in last.
2. Fill with water and close tightly.
3. Let ferment for at least 4 days, for a light taste and longer for a stronger taste.
