Easy Lacto-Fermented Garlic & Dill Pickles
Bush cucumbers, fresh garlic, fresh dill, and mineral salt cultured by red sauerkraut juice and suspended in filtered water until sour, tangy, and rich in probiotics!
Equipment
Ingredients
- 18-20 bush cucumbers pickle-sized (3-4 inches long)
- 1 bulb fresh garlic
- 1 bunch fresh dill
- 3 tbsp mature sauerkraut juice can also use whey or juice from another vegetable ferment
- mineral salt
- filtered water
Instructions
- Assemble equipment and ingredients.
- Wash cucumbers, then place in a medium bowl and cover with ice and filtered water for approximately 10-15 minutes.
- Carefully fill each jar with 5-7 cucumbers.
- Separate fresh dill into thirds and pack each third into each jar.
- Peel garlic. Add 4-5 peeled garlic cloves per jar.
- Add 1 tbsp of mineral salt per jar.
- Use tablespoon to remove juice from mature, red sauerkraut.
- Add 1 tbsp of red sauerkraut juice to each jar.
- Fill each jar with filtered water.
- Place a fermenting weight on top of each filled jar.
- Add fermenting lids, then store in a cool, dark place for 5-7 days.
Notes
You can taste your pickles as soon as 48 hours into the fermenting process. The less time they ferment, the more crunchy and cucumber-like they will taste; the longer they ferment, the softer and more sour they will become. Play around with fermenting times to suit your taste preferences!
Tried this recipe?Let us know how it was!