These homemade lacto-fermented pickles are delicious, crunchy and super easy to make. They are a much healthier option than store bought pickles as they come with rich probiotics.
- 6–8 small cucumbers
- 3–4 garlic smashed cloves
- 2 dill stalks with “umbrellas”
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- 2 bay leaves
- 4–5 peppercorns
- 1 tablespoon sea salt, Himalayan pink salt or kosher salt
- 1/2 quart water
- grape leaves (optional)
- Boil water for the brine. You will need approx 1/2 quart of water depending on the size of your cucumbers.
- Place herbs and spices at the bottom of the jar. In a sterilized jar add dill, peppercorns, bay leaves, garlic and half of mustard and fennel seeds.
- Trim off both ends of cucumbers. This will keep them crunchy and allow to fit as many as you can into the jar. Leave an inch between the top of the jar and the brine.
- Top up the jar. Put one more dill umbrella on the top and sprinkle the cucumbers with the remaining fennel and mustard seeds.
- Make the brine. Dissolve salt in hot water and pour it into the jar.
- Submerge the cucumbers. Ensure cucumbers are submerged below the brine and are tightly placed so they don’t float above the brine.
- Place the leaves and cover the jar. Layer the grape leaves on top and cover the jar with cheesecloth and rubber band.
- Let it ferment. Leave the jar at room temperature away from sunlight anywhere from 2 to 5 days. After a couple of days, you’ll see the color changing and the brine will turn a little cloudy. Don’t worry, that is expected.
- Enjoy it. Once the desired taste is achieved start consuming your pickles and put the jar in the fridge.
Equipment: 1 quart glass jar, cheesecloth and a rubber band/lid and a kitchen knife
- Cuisine: Eastern European
- Serving Size: 100 grams
- Calories: 11
- Sugar: 1.1 grams
- Sodium: 1208 mg
- Fat: 0.2 grams
- Carbohydrates: 2.3 grams
- Protein: 0.3 grams
- Cholesterol: 0 mg