Lacto-Fermented Dill Pickles

lacto fermented dill pickles

lacto fermented dill pickles

September is one of my favourite times of the year for many reasons, and one of them is being able to make this recipe! Fermented foods are easy to make at home and a great source of helpful lactobacillus bacteria.  These good bacteria help to keep us healthy and happy!

  • 3 tablespoons sea salt

  • 2 L container

  • 4-6 raspberry leaves

  • 6-8 cloves garlic, peeled

  • 2 large heads of dill

  • 1 T of mustard seeds

  • Enough pickling cucumbers to fill a 2L container

Place salt in the bottom of the jar and add enough water to make a brine solution.  Add half of the garlic cloves, mustard seeds, and dill to the bottom of the jar.  Rinse and pack the cucumbers tightly in the jar until about 3/4 full. Add raspberry leaves, the rest of the garlic, and mustard seeds and top with dill. Place a cabbage leaf, or small bag of water on top of the mixture to keep everything submerged. Now the fun begins!  The time needed to ferment depends on several factors including internal and external temperatures.  Your best bet is to watch for bubbles to appear in the solution and start "taste testing" around days 4-5.  My pickles are usually ready by day 7-8, at which point they get moved to the fridge. Have fun and enjoy!

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recipes, NutritionDr. Salib Huberfermented foods, gut health, IBS, naturopathic medicine, nutrition, probioticsComment