How to make it

  • Wash and clean the cucumbers, rub the cucumbers with salt and pack inside glass jars vertically. See Photo
  • Boil water and salt in sauce pan and pour hot mixture into jars See Photo. Let clean rocks on top so the cucumbers do not float to the top. Top off jars and close tightly and set in a cool place (not the refrigerator).
  • The next day, pour the brine (leaving the cucumbers in the jars) and reboil the brine. Allow the brine to completely cool and pour into jars and close tightly. The jars can now be stored in the refrigerator).
  • Remove 2-3 cucumbers and slice off ends and discard See Photo. Slice the cucumbers as thinly as possible See Photo. Add seasonings to the sliced pickles and mix well. Enjoy! See Photo
Cleaned and salted cucumbers in the jar ready for the hot brine.   Close
Allow hot brine to cool over night, keep clean flat rocks to completely submerse cucumbers in the brine.   Close
Slice the pickles as thinly as possible.   Close
Add seasonings to bowl and stir with spoon.   Close
Seasoned Ouichee ready to enjoy.   Close

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