Lacto-Fermented Dill Pickles

Photo: hellaD

Ingredients

1 1/2 tablespoons sea salt per quart (litre) of water

1 litre/quart unchlorinated water

handfull fennel seeds

10 black peppercorns

1 tablespoon mustard seeds

7 cloves

6 cloves of garlic, sliced

10 small to medium sized cucumbers, washed

2 dill flower heads and leaves

handfull coriander seeds

1 clean jars with canning tops

1 horseradish root, sliced (to keep cucumbers firm)

Preparation

Add the salt to a bottle of water and shake it until it dissolves.

Give your cucumbers a good wash and put the spices and garlic into the jar.

Pierce the cucumbers with a fork a few times so the brine will penetrate into them.

Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

Fill the jar with the brine and make sure that everything is covered, leave about a half inch space from the top of the jar.

Close the jar tightly and place the jar in a warm spot in the kitchen for a few days.

Bubbles will start appearing which shows that the fermentation has begun.

When the bubbles have settled down. Place the jar in a cool place (cellar if you have one) for about six weeks before you eat them (I usually don't actually wait for six weeks, but eat them after about a week or two).

During the fermentation process some of the bubbling liquid may leak out, this means it is working, so don't worry. I usually just put a towel under my fermenting jars.

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About

When I first tasted my homemade lacto-fermented pickles, I wished I had made more! I didn’t have horseradish when making my first batch so they are pretty soft, but the taste sure makes up for that. If you add plenty of mustard seeds it helps to keep them more crisp. These pickles are great for helping to digest a heavy meal, lots of good lacto-bacilli.