Fermented Dill Pickles Recipe
Lacto Fermented Pickles are a healthy snack for your gut and are delicious.
Servings: 5 pickles
Equipment
- 1 32 oz mason jar
- 1 wooden spoon
- 1 measuring spoons
Ingredients
- 2-1/2 Tbsp sea salt
- 1 quart filtered water
- 3 cloves garlic sliced
- 1 sprig fresh dill or 1 Tbsp dill seeds
- 1 tsp peppercorns
- 2 leaves grape or oak or horseradish if you have them
- 3-5 Pickling cucumbers enough to fill the jar
Instructions
- Add the salt, filtered water (it cannot have chlorine in it), cloves, dill, and pepper in jar.2-1/2 Tbsp sea salt, 1 quart filtered water, 3 cloves garlic, 1 sprig fresh dill, 1 tsp peppercorns
- Stir with a wooden spoon until the salt is dissolved.
- With clean hands, add the leaves and cleaned cucumbers. Water will overflow, but that's fine. Do it in the sink so that when you are done the water is to the brim.2 leaves grape, 3-5 Pickling cucumbers
- Make sure no cucumbers are touching the surface of the water (place a leaf on top to help). If you do not have fermenting equipment, 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).
- Let sit for 3-5 days on your counter top. It will ferment faster if you have a warm home or a warm location during the summer. The jar will start to produce bubbles. You'll know it's ready when the bubbles stop.
- Seal and refridgerate until eaten.
Notes
I find that my pickles are very firm when they are left whole. Without grape leaves, sliced cucumbers tend to be a lot softer.