Fermented Dill Pickles
These delicious, probiotic-rich, fermented pickles are a great way to preserve your garden harvest and boost your overall health. They are incredibly easy to make and use only a few simple ingredients.
Ingredients
- 5-7 small/medium cucumbers
- handful of fresh dill
- 3-5 garlic cloves crushed
- 3-4 tbsp celtic salt or pink Himalayan salt
- 1/2 gallon or a little less filtered water
- half gallon mason jar and lid
- fermentation weight
Instructions
- Warm the filtered water(our favorite filter is linked here) in a pot on the stove until simmering
- Remove water from heat and add salt
- While the water is cooling, prepare your cucumbers by slicing them into thick medallions
- Rough chop the dill, place in a clean, empty half gallon mason jar
- Crush the garlic and place in the mason jar with the dill
- Fill the jar with the sliced cucumbers
- When the water is cool and the salt has dissolved, add the water to the jar leaving a couple inches of space at the top of the jar
- Place a fermentation weight at the top and screw on the lid LOOSELY. Fermentation creates gases, so don't screw the lid on all the way - but enough to keep flies out. You want air to be able to escape or you will have issues
Notes
All the cucumbers MUST be under the brine or you may get mold.
Check every few days to make sure no cucumbers are trying to get out from under the fermentation weight.
After about 5 days, put the jar in the fridge and taste the pickles when they are cold. If you think they need more time, pull them out of the fridge and repeat the process in a few days. If they taste good to you, leave them in the fridge and ENJOY!