Lacto-Fermented Pickles
These homemade dill lacto fermented pickles are cool, crunchy, slightly sour, a cinch to make, and packed with nutrition.
Ingredients
– Pickling Cucumbers – Dried Dill – Dill Seeds – Garlic – Mustard Seeds – Loose Black Tea Leaves – Kosher or Pickling Salt
How To Make Lacto-Fermented Pickles
Step 1
Start by sanitizing your jar. To do this, run your jars through the dishwasher on the "sterilize" cycle without other dishes OR place jars in a large pot, cover with water by at least one inch, bring to boil, and then boil for 15 minutes.
Step 2
Then, thinly slice the cucumbers into slices or circular chips. Tightly pack half of the cucumbers in a mason jar, then sprinkle on some dill, dill seeds, garlic, mustard seeds, tea, and apple cider vinegar.
Step 3
Add the remaining cucumbers, packing tightly up to about 2 inches below the rim of the the jar. Sprinkle on some more dill, dill seeds, garlic, mustard seeds, and tea.
What is Lacto-Fermentation?
Lacto-fermentation is the oldest form of food preservation. It happens because harmful bacteria can't tolerate salt the way healthy bacteria can.
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