Easy Probiotic Rich Lacto Fermented Dill Pickles

Easy Probiotic Rich Lacto Fermented Dill Pickles

from neuronsandnourishment.com
10 min

Ingredients

  • 1 large cucumber ((I used an English cucumber))
  • 2 large sprigs fresh dill weed ((or 3-4 smaller sprigs))
  • 2 cloves garlic, (smashed)
  • 2 cups purified water
  • 1 Tbsp coarse or Kosher salt ((2 1/2 tsp for fine salt))

Directions

  1. 1

    Dissolve the salt into 1 cup hot water. Once dissolved, add 1 cup cold water to cool the brine.

  2. 2

    Slice the cucumber. Place in a clean glass jar, layering with the fresh dill and garlic. Ensure that none of the pickles, dill or garlic are sticking out of the water by either packing them tightly in the jar or weighing them down. Pour the brine over the top.

  3. 3

    Cover with the jar's lid, a burping lid, or a coffee filter secured with a rubber band. Let sit at room temperature for 5 days. If you are using the lid that goes with the jar, remove it to let any gas escape ("burp it") 1-2 times per day.

  4. 4

    After 5 days, do a taste test. If you are satisfied, move the pickles to your refrigerator to stop the fermentation process.