Lacto Fermented Dill Pickles
Servings: 16 cups (one gallon)
Calories: 32kcal
Equipment
- 2 Half Gallon Mason Jars 64 oz
- 2 Fermentation Lids (optional)
- 2 Fermentation Weights (optional)
Ingredients
For the Brine
- 8 cups water filtered
- 6 tablespoons sea salt
For the Pickles
- 5 lbs cucumbers pickling type is preferred
- 2 tablespoons mustard seeds
- 2 tablespoons dill seeds
- 2 teaspoons black peppercorns
- 12 garlic cloves
- 4 grape leaves (optional)
Instructions
- Make the brine by mixing uncholrinated water and sea salt together. Do not heat. Stir until most of the salt is dissolved.
- Rinse cucumbers and cut off both ends. Slice into Spears.
- Split the mustard seeds, dill seeds, dill springs, peppercorns, and garlic equally between the jars. Then pack the cucumbers into the jars.
- Top with a grapes leaves if you have them and fermentation weight. Pour the brine into the jars ensuring the cucumbers are submerged.
- Finally cover with a water lock lid, pickle pipe, or cloth or lid covering. You can also use the ziplock bag method (see notes below).
- Ferment in a cool, dark place for 3-5 days. The longer you ferment them the more sour they will become.
- When the pickles are ready, cover with a lid and store in the refrigerator. These pickles are most cruchy when used within 3 months but will keep for up to a year.
Notes
- Ziplock Bag Method: You can fill a ziplock bag with liquid (like water or more brine), seal it tight, and place it on top of the ferment. This is a good method if you don't have special fermentation equipment. Use a heavy duty ziplock bag to make sure leaks are unlikely to happen.
- Use a natural salt without additives
- Cloudy brine is normal and happens when lactic acid is produced.
- You may see scum on the top, it's generally harmless.
- Makes 1 gallon
Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 2626mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
