FREE SHIPPING OVER $50! | CONTINGIOUS US ONLY | EXCLUDES LIVE PRODUCTS


Search

SEARCH

RECIPE: NATURALLY CULTURED PICKLES

Recipe: Naturally Cultured Pickles



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.

 

Ready to Learn More?