Lacto-fermented Dill Pickles

Lacto-fermented pickling is an easy way to preserve seasonal food while increasing probiotic value. Unlike vinegar pickles with an indefinite shelf life, these living pickles should be eaten within a few months. Substitute cucumbers with food that is safe to eat raw. We’ve pickled squash, peppers, garlic, okra, carrots, green beans (dilly beans), and chicken-of-the-woods mushrooms.

A perfectly soured dill pickle.

A perfectly soured dill pickle.


A perfectly soured dill pickle.
Lacto-fermented Dill Pickles
Print Recipe
A perfectly soured dill pickle.
Lacto-fermented Dill Pickles
Print Recipe
Ingredients
Servings:
Instructions
  1. Rinse cucumbers and scrape off any remains at blossom end.
    Cucumbers ready to pickle!
  2. Combine all ingredients but cucumbers and mix thoroughly in 1/2 gallon water to make brine.
    Horseradish leaves, garlic, dill, and sea salt await mixture in water to make a brine.
  3. Pour brine mix over cucumbers in mason jar or ceramic crock. Cover with a cloth, or cap and release pressure periodically.
    A watermelon on an upside-down crock lid keeps the fermenting pickles submerged in the brine.
  4. Pickles will start to be ready in about a week. Once they are soured to your liking, place in the refrigerator to slow fermenting.
Recipe Notes

Pickling with salt can vary widely based on temperature. Use more salt to inhibit microbial action in the summer heat; less salt in winter when microbial action slows. When in doubt, I use more salt to prevent pickles from becoming mushy. If final pickle is too salty, simply soak in a fresh water bath to remove excess salt before eating.

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