Craving a briny snap? Make a batch of old-fashioned lacto-fermented pickles. They’re crisp, garlicky, and sensationally sour. Get the recipe now on Foodal.
- 4 tablespoons sea salt
- 4 cups filtered water
- Small bunch fresh dill
- 4 small dried bay leaves
- 4 cloves garlic, peeled
- 12 whole pickling cucumbers (about 2 pounds)
- In a large bowl, dissolve the salt into the water. Clean the pickles well.
- Divide the dill, bay leaves, and garlic among the two jars, and then add as many cucumbers that fit comfortably – either leaving them whole or sliced first into thick rounds for pickle chips.
- Fill the jars with the salt water, leaving 1 inch of room at the top. Tightly screw on the lids, and allow the cucumbers to ferment at room temperature for 5-7 days, making sure you unscrew the lids every other day to release some of the built up carbon dioxide..
- Once the bubbling in the jars stops, taste the pickles and see if they’re crispy and fermented to your liking. Transfer the jars the fridge. They may be stored in the refrigerator for up to 2 months.
Nutritional information is approximate and includes sodium content of the brine.
- Category: Pickles
- Method: Fermentation
- Cuisine: Condiments
Keywords: pickles, garlic, dill, ferment, lacto-fermentation