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    RECIPE: NATURALLY CULTURED PICKLES

    RECIPE: NATURALLY CULTURED PICKLES

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    Rated 3.3 stars by 3 users


    30 minutes

    48 minutes

    2



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH





    INGREDIENTS:

    • Pickling-style cucumbers, sliced
    • Fresh garlic, chopped or minced
    • Fresh or dried dill weed
    • 3/4+ cup water
    • One of the following:
      • 1-1/2 Tbsp. salt
      • 1 Tbsp. salt and 1/4 cup whey

    INSTRUCTIONS:

    1. Dissolve the salt in water then add the whey if using.
    2. Mix the cucumber slices, garlic, and dill together and place in a fermentation container. Pour the liquid over the vegetables. Ideally the vegetables should be submerged under the liquid. Add more salt brine as needed.
    3. Ferment for 7 to 14 days or longer at room temperature. (If using a starter culture, follow the instructions that came with the culture to ensure adequate time for full bacteria development.)


      download our lacto-fermentation guide and recipe book

    Once the fermentation period is complete, the vegetables can be removed to a storage container if desired. Store cultured pickles in the refrigerator or root cellar.

    Find more tips for making crunchy lacto-fermented pickles.

     

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