Easy Lacto-Fermented Dill Pickles
It's traditionally made with dill and garlic, but you can add your favorite spices to this easy ferment.
Servings 1 quart
- 3 tablespoons real salt
- 1 quart filtered water
- 6 cloves garlic
- 1/2 cup dill heads and stalks OR
- 1 tablespoon dried dill seed and dill weed each OR
- 2 tablespoon ready-made pickling spice
- additional spices to taste such as red pepper flakes, peppercorns, bay leaves, mustard seeds, etc.. optional
- 6-10 pickling cucumbers, washed and ends removed
- 2-3 large grape leaves, blackcurrant leaves, oak leaves, or horseradish leaves
Make a brine by dissolving salt in water. Set aside.
In a quart size jar, add garlic, dill and/or other spices. Pack the cucumbers tightly on top of the spices.
Cover the cucumbers with tannin-containing leaf such as grape or blackcurrant leave. Pour the brine over cucumbers, leaving about 1 inch headspace.
Cover the jar with a lid or cheesecloth and secure with rubber band. If using airtight seal, be sure to "burp" the pickles every day to release pressure. Otherwise, just set it on the counter in warmest spot in kitchen for fermentation to occur.
Ferment at room temperature until desired taste is achieved.
Move to cold storage for up to 6 months.