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Lacto-Fermented Dill Pickles

Crisp and sour dill pickles fermented in a salt brine with spices and herbs. In the end these pickles will be loaded with beneficial probiotic, lactobacillus
Prep Time20 minutes
Servings: 5
Author: Amanda Nicole Smith

Ingredients

  • Enough small pickling cucumbers to pack a quart sized jar tight; aprox. 5
  • 1 cup dill; -or- 2 tbsp dill seed
  • 3 cloves garlic
  • 1 small carrot; sliced
  • 2 tbsp pickling spices

Brine

  • 2-3 cups purified water
  • 2-3 tbsp celtic sea salt

Pickling Spices

  • 1 tsp mustard seed
  • 1 tsp peppercorn
  • 1 tsp coriander
  • 1 tsp celery seed
  • 1/2 tsp allspice
  • 2 whole bay leafs; dried
  • 1 whole clove

Instructions

  • Optional* Put the cucumbers in a baking dish and pour ice on top, with a little water and let sit for 30 minutes up to an hour.
  • Heat up the water just enough to dissolve the salt and set aside.
  • Optional* Cut off the blossom ends of the cucumbers.
  • Get a clean jar that has been run through the dishwasher, or boil the jar for 5 minutes.
  • Pour all the spices at the bottom of the jar.
  • Squeeze in a few cucumbers.
  • Fill the gaps with carrots, dill and garlic.
  • To make sure the pickles do not come above the brine, quarter the cucumbers lengthwise and wedge them in, laying flat.
  • Add the brine.
  • Put a metal lid on top and set aside in a cool dark place around 70-75 degrees F.
  • Check for pressure, relieving when necessary.
  • 1-4 weeks later, when the pickles have turned a pale green, and you like the way they taste; store them in the refrigerator.

Notes

Depending on your circumstances pickles will take anywhere from 1-4 weeks to ferment.
Pickles will store in the fridge for at least 4 months if fermented correctly. Although I always recommend eating them within the first few months.