Ingredients: 

• 2-3 English Cucumbers
• Black Garlic Tamari Balsamic Vinegar
• Cold Water
• 1 teaspoon Black Garlic Sea Salt
• Optional: Whole, Peeled Garlic Cloves

Tools We Used:

• Canning Jars - Available in store only - individually or by the case
• Black Garlic Tamari Balsamic Vinegar 
• Olivelle Black Garlic Sea Salt

Directions:

• Slice your cucumbers into spears or rounds - your choice! Pack them tightly into your canning jar, taking care not to smash your cucumbers.
• Make your pickle brine in a measuring cup by mixing 1 part Black Garlic Tamari Balsamic Vinergar and with 2 parts cold water. Pour into your jar.
• Add the Black Garlic Sea Salt and close the lid. Let sit in your fridge 3 days (if you can) before cracking into the jar and sampling!