Naturally Cultured Pickles Recipe

Ingredients:

• Pickling-style Cucumbers, sliced
  
• Fresh Garlic, chopped or minced
  
• Fresh or Dried Dill Weed
  
• 3/4+ cup Water
  
• One of the following:
  • 1.5 T. Salt or
  • 1 T. Salt and 1/4 cup Whey or
    
  • A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology Starter Culture and salt as indicated by the instructions for the specific culture you are working with
    

Instructions:

If using just salt or salt and whey, dissolve the salt in water and then add the whey.  If using a starter culture, prepare the liquid according the package instructions.  Mix the cucumber slices, garlic and dill together and place in a fermentation container.  Pour the liquid over the vegetables.  Ideally the vegetables should be submerged under the liquid.  Ferment for 7-14 days or longer at room temperature (if using a starter culture, follow the instructions that came with the culture to ensure adequate time for full bacteria development).  Once the fermentation period is complete, the vegetables can be removed to a storage container if desired.  Store cultured pickles in the refrigerator or root cellar.

Makes approximately one quart.

Click here for three tips for making crunchy lacto-fermented pickles.

Related Articles & Recipes:

• Fermented Vegetable Expert Advice Articles, How-to Videos and Recipes
• Sauerkraut
  
• Cultured Carrot Sticks
  
• Naturally Pickled Green Beans

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