I love pickles! Annmarie does too.
So when we set out to write our fermented foods recipe book, we made sure we had a few pickle recipes so we could make them on our own at home — particularly when we finally got ourselves a garden and had an abundance of cucumbers.
Since it’s getting close to spring, I wanted to arm you with this recipe — and a few more this week — from our bestselling “Cultured! Make Healthy Fermented Foods at Home.”
Today, I wanted to share a recipe contributed to the book by Jackie Graff. (You can find more about Jackie at here website here.)
Fermented Dill Pickles
½ cup salt (Himilayan, Celtic or sea salt)
1 gallon distilled water
3 lb pickling cucumbers, washed with filtered water
¼ cup pickling spices
3 cloves garlic, crushed
1 large bunch dill weed, washed
1 tsp dill seed
3 probiotic capsules (with 8-10 or more different lactic bacteria)
Combine the salt and water in a pitcher and stir until the salt is dissolved.
Place the pickling spices, dill seed, garlic and dill weed into a gallon crock, glass jar or food grade plastic container and add the cucumbers.
Pour the salt water over the cucumbers to completely cover. Open the probiotics and empty them in the water and mix well.
Pour the remaining salt water in a one-gallon zip-top bag sealed to be a weight on top of the pickles.
Then place this bag on top of the pickles, making sure they are all submerged in the brine, or place a weight on top, cover and set in a cool place.
The pickles should be ready in 3-7 days. Check daily and skim off any scum. The water and the pickles should taste sour. When they are ready, refrigerate in jars with some juice. Save the remainder of juice for fermenting other vegetables. The brine will become cloudy from the lactic bacteria and sometimes white chunks of colonized bacteria and may be skimmed off.
Contributed by Jackie Graff (sproutrawfood.org)
If you get a copy of “Cultured!” between March 13-18th, you can save $7.50 (25%) on the digital or printed version. Just use the coupon code CULTURE13 when you check out.