No Starter CultureFermented Dill Pickles (4 ingredients, probiotic, & raw!)

No Starter CultureFermented Dill Pickles (4 ingredients, probiotic, & raw!)

from allthenourishingthings.com
Ferment

It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!

Ingredients

  • 1 tablespoonquality salt
  • 1 tablespoonorganic dried dill
  • ¼ teaspoonorganic black tea leaves (optional*)
  • 3 clovesgarlic
  • organic cucumbers -- whole (sliced, or spears)
  • filtered water

Directions

  1. 1

    To a sterile, quart-size, wide-mouth Mason jar or Weck jar add the salt, dill, tea leaves (if using), and garlic.

  2. 2

    Next, add the cucumbers to fill the jar. Don't be afraid to pack them in there!

  3. 3

    Fill the jar with water, leaving about 1/2" to 1" of headspace.

  4. 4

    Place an airtight lid on the jar. You may use an air-lock if desired, but it is not necessary.

  5. 5

    At least once a day, burp the jar. Burp more often if your house is consistently warmer than 74 degrees Fahrenheit.

  6. 6

    Taste the pickles after 2 to 3 days. If they still taste like cucumber, they're not ready.

  7. 7

    Continue to taste each day. As soon as they taste like dill pickles, transfer them to the fridge to stop the fermenting process.

  8. 8

    Will keep refrigerated for up to a year.