How to Make Lacto-fermented Pickles Recipe

Ingredients

3-4 small to medium pickling cucumbers, quartered, halved or whole, per quart-sized jar
One bunch dill
1 TBSP sea salt
1-2 cloves garlic
1 TBSP mustard seeds or 1-2 TBSP pickling spices from your health food store, optional
2-4 of any tannin-rich leaves like grape leaves, oak leaves, raspberry leaves or cherry leaves, optional (though helpful for a good crunch!)

Preparation

Step 1

1. Place one clump dill and 1-2 leaves, if using, at bottom of jar.
2. Pack pickles tightly in jar. Quartered and halved ones will fit easier than whole ones.
3. Add garlic, pickling spices, another leaf or two and another clump of dill and push gently in spaces between the cucumbers.
4. Add salt, cover with filtered water and mix well. Leave an inch between the top of the jar and the top of the water.
5. Cover lightly with lid and leave in a cool, dark place in your home.
6. Transfer to fridge after 2 – 7 days.