Fermented Cucumber Dill Pickles
Lacto-fermented cucumber dill pickles can be a bit tricky, but I've included some tips on how to make sure it is successful.
Servings: 3
Equipment
- 1 Glass Mason Jar (1L)
Ingredients
- 5 Grape leaves or 1tbsp black tea leaves
- 6 Persian cucumbers
- 1/2 tbsp Mustard Seeds
- 1 tbsp Dried Dill weed
- 1 tsp Cracked black pepper
- 3 Garlic cloves, cut in half
- 2 Bay leaves
- 1/4 cup Starter brine from a previous lacto-ferment
- 1.5 tbsp Non-iodized salt (25 grams) Weighing is more accurate
- 2 cups Filtered water (500ml)
Instructions
- Wash your grape leaves and place them in a 1L glass mason jar. Press them to the wall of the jar. If using tea, just put the dried tea leaves inside the jar. The tannins from the grape leaves or tea leaves will help ensure the cucumbers remain crisp.
- Wash your Persian cucumbers and cut the tips off of them. Place inside the jar.
- Add in the mustard seeds, dill weed, black pepper, garlic cloves, bay leaves and starter brine to the jar. The starter brine will also help to ensure a successful lactoferment.
- In a separate bowl, dissolve the salt in the water. Pour the salt brine into the jar to the very top.
- Tighten the lid on the jar. Put a plate underneath the jar and leave in a dark cool place. Check the jar for the first week by tapping the top of the lid. If you cannot press down, gently loosen the lid to release the pressure that has developed from the CO2 gas. Liquid may spill
- After 5-7 days, tighten the lid of the jar and place in the fridge for long term storage.
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