Fermented Pickles
Naturally fermented pickles to add healthy probiotics to your diet!
Servings Prep Time
24 20minutes
Passive Time
5days
Servings Prep Time
24 20minutes
Passive Time
5days
Ingredients
Instructions
  1. Wash and rinse a pickling crock and/or several mason jars with lids very well. Be sure every trace of soap is gone. Set aside to dry.
  2. In a large bowl dissolve salt in the water. Whisk very well so all the salt dissolves. If your salt is very coarse, you may find it helpful to use hot water. Cool completely.
  3. When pickling in a crock, leave cucumbers whole. If using jars, cut cucumbers either lengthwise or crosswise–however you prefer. Place a single layer of whole cucumbers in the bottom of the crock. Add a few slices of garlic, a piece of torn dill and a little of the remaining spices. Reserve enough of everything to divide evenly among all pickles. For the jars, pack cucumber spears or slices, layering with the garlic, dill and spices. Continue until all cucumbers are packed.
  4. Pour the cooled salt water over all the cucumbers in the crock and/or jars. There should be enough left for topping up if necessary. Be sure everything is completely submerged below the brine. Screw lids on finger-tight only. If using a crock, place a non reactive weight (plate or a plastic bag filled with more brine) to keep the cucumbers submerged. Cover.
  5. Place crock and jars in a warm dark place to ferment (70F-75F). Check each day. This process normally takes 5 days to one week. Taste the pickles after a few days; when you like the flavor, they are ready!