GARLIC AND DILL LACTO-FERMENTED PICKLES
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high salt content kills off bad bacteria leaving the healthy bacteria alone. This style of pickling is not only healthy for you but tastes wonderful as well!
Provided by Michelle Horne
Categories Pickles
Time P7DT30m
Yield 24
Number Of Ingredients 12
Steps:
- Pour a small amount of spring water out of the bottle. Add sea salt, put the cap back on, and shake until dissolved; set brine aside.
- Inspect a gallon-sized jar for cracks. Sterilize in simmering water.
- Cut off the blossom ends (opposite the stem ends) of cucumbers. Cut into thick rounds or spears, or leave whole. Slice each piece of horseradish root into 4 pieces. Mix peppercorns, mustard seeds, and pepper flakes together in a small bowl.
- Lay 2 heads of dill in the bottom of the sterilized jar; top with 1/3 of the onion rings, 1/3 of the garlic cloves, and 1/3 of the cucumbers, then pack down tightly. Sprinkle in 1/3 of the peppercorn mixture and 1/3 of the horseradish pieces. Repeat these layers twice more; jar will be fully packed except for top 1 to 2 inches. Fold up mustard greens and pack them tightly at the top. Pour in brine until completely full and covering mustard greens. Make sure there are no bubbles stuck inside the jar. Reserve excess brine.
- Place a small plate at the top of the jar to keep the contents weighed down. Cover with a towel and wrap jar top with a rubber band or twine to keep in place. Store in a cool location (60 to 80 degrees F, 16 to 27 degrees C) for 1 week; check brine level daily, adding more as needed to keep everything submerged.
- After 1 week, sample pickles for flavor. Cover and continue to ferment to desired flavor, up to 3 more weeks.
- Once pickles are done to your liking, divide into smaller, sterilized Mason jars and seal tightly. Store in the refrigerator. If taste is too strong, pour out part of the brine and add spring water.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 7.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2650.8 mg, Sugar 2.3 g
LACTO-FERMENTED DILL PICKLES
Learn how to make these incredible delicious and easy Summer Lacto-Fermented Dill Pickled Cucumbers. This is a step by step recipe that will show you how to pickle cucumbers in brine, which is just salt and water.
Provided by The Bossy Kitchen
Categories Canning
Time P6DT20m
Number Of Ingredients 10
Steps:
- Gather the ingredients together. Use small cucumbers that are slightly under-ripe, dark green and firm. If they have spikes, brush them gently to get rid of them. Trim off the ends.
- Prepare the brine. In a big pot, place water and salt and bring to a boil. Rule: For each quart of water, you need 2 tablespoons of salt. Make sure the salt dissolves completely in the water. When the water starts boiling, remove the pot from the heat and let it cool.
- Place dill on the bottom of each jar. Add some pieces of onion, few garlic cloves, few mustard seeds, thyme and pickling spices.
- Start adding cucumbers, leaving at least 2 inches of headspace from the rim of the jar. Add more garlic cloves and onions. Place a bunch of dill over the cucumbers.
- Pour the brine over the cucumbers and make sure everything is submerged in it.
- Cut the ends of the dill blossoms and use them as little sticks on top of the jar, to keep the vegetables inside the brine.
- Cover the jars with a little plate and place them outside in warm temperatures.
- During the earliest stages of fermentation carbon dioxide is released. You will notice the liquid will start bubbling, which is a good sign. In case you seal the jars with the lid, check them once or twice a day to see if the lids are building up pressure. Very quickly and carefully "burp" your jar by slightly unscrewing the lid, allowing a bit of gas to escape, and screwing it back on quickly. If you just cover the jar with a plate, you don't need to do that, just make sure nothing gets inside the jar.
- You will notice that the liquid becomes cloudier, this is a sign of lactic acid forming. This is very normal. Allow the fermentation to continue for few days. My batch was ready to refrigerate after 6 days, but keep an eye on the jars and taste the cucumbers after the 3rd day if it is very warm where the jars are sitting. They might get sour faster.
- As soon as you are pleased with the texture and taste of the cucumbers, place the jars inside the refrigerator and consume them in the next two weeks.
- Serve them with grilled or roasted meats, sausages, burgers, potatoes, stews, soups etc.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 26 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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