Fermented Dill Pickles Recipe
Author: Kelly - Simple Life Mom
Lacto Fermented Pickles are a healthy snack for your gut.
  • 2-1/2 Tbsp sea salt
  • 1 quart filtered water
  • 3 garlic cloves, sliced
  • 1 sprig of dill (or 1 Tbsp dill seeds)
  • 1 tsp peppercorns
  • 2 grape leaves (or oak or horseradish if you have them)
  • Pickling cucumbers (enough to fill the jar)
  1. Place the salt, filtered water (it cannot have chlorine in it), cloves, dill, and pepper in jar.
  2. Stir until salt is dissolved.
  3. Add leaves and cucumbers.
  4. Water will overflow, but that's fine. Do it is the sink so when you are done the water is to the brim.
  5. Make sure no cucumbers are touching the surface of the water (place a leaf on top to help). You can place plastic wrap over the jar, touching the water to help prevent air from touching any cucumber as they shift. Or, if your jar mouth is wider, place a zip-top bag with water in it on top of the jar to weight the pickles down (you may need to tape the bag onto the jar).
  6. Let sit for 3-5 days on your counter top. It takes less time the hotter the weather.
  7. They'll start to produce bubbles. You'll know it's ready when the bubbles stop.
I find that my pickles are very firm when they are left as spears. Without grape leaves, sliced cucumbers tend to be a lot softer.
Recipe by Simple Life Mom at https://simplelifemom.com/2014/09/08/fermented-dill-pickles-recipe/