These are not your ordinary pickles. These are lacto fermented pickles. Lacto fermentation is more common than you might think. The technique is used to make sauerkraut as well as some real deal pickles. No vinegar is used in the process; rather, the fermentation happens purely from the salty brine and the healthy bacteria. These are super nutritious, a great probiotic source, and have a refreshing tang that boasts big flavors.
- Prep Time:20m
- Total Time:20m
- Serves: 2 people
- Category: Full Body Cleanse Approved, Appetizers & Snacks, Sides, Raw, Vegan, Vegetarian, Gluten-Free
For Every Quart (Use The Following)
- 6 small cucumbers (3-4 inches)
- 1 cloves garlic
- 1 tiny pinch red pepper flakes (optional)
- ½ big stalk of dill
- 2 1/2 c brine (see notes)
For Every Half Gallon (Use The Following)
- 10-13 small cucumbers (3-4 inches)
- 4 cloves of garlic
- 1 large stalks of dill
- 5 c brine (see notes)
- Prepare the glass jars by washing them in hot soapy water.
- Prepare the cucumbers by washing them thoroughly, and inspecting for bad spots. Any pickle that is not in prime condition we do not recommend pickling.
- Slice off the very end of the blossom side as that helps keep the pickles crisp.
- Layer the pickles in a glass jar, stopping before the inward slope of the jar. You can do the first row standing up, and than the second layer laying down. Put the dill and garlic in after doing the first layer. Really stuff them in there so that they stay under the brine.
- Cover with cold brine.
- Weight the pickles down if need be or you can simply place a piece of plastic wrap over the top of the brine to keep any red pepper flakes in the brine.
- Let sit in a dark place, at room temperature, for about a week. You can actually taste test to see if they are tart enough (just use a VERY clean hand). If using a metal jar lid you will want to burp the jars (open and let out built up glass) to keep the jar from exploding from built up pressure. You can use plastic lids which are not air tight so you do not need to worry about it.
- Once tangy enough keep in the fridge (or a root cellar if you are lucky enough) for several months (the longest I had mine was 9 months).
Notes for the Brine:
- For every cup of PURIFIED water use ¾ tablespoon (2¼ teaspoon) sea salt.