These lacto-fermented dill pickles are crisp, tangy, garlicky, and full of naturally developed flavour. Fermentation not only adds delicious complexity but also encourages beneficial bacteria to thrive, making these pickles a tasty source of probiotics.
Note: This recipe can easily be increased to make a larger batch. Simply scale up all the ingredients while maintaining the same salt-to-water ratio for a successful fermentation.
Lacto-Fermented Dill Pickles
2 lbs pickling cucumbers
2 dill flowers or sprigs of dill weed
4 cloves garlic
2 tsp pickling spice
2 Tbsp grated horseradish root*
4 cups water, chlorine-free
1/4 cup non-iodized salt
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Wash and sterilise two quart-sized canning jars.
Wash cucumbers & trim off blossom ends to help prevent cucumber from going soft. Cut cucumbers to desired shape and size to fit in your jars. You can leave whole, cut into spears, or slices.
Divide spices, dill, garlic & horseradish between jars & pack cucumbers on top of garlic & spices, leaving 1” headspace. Pack them as tightly as possible to keep cucumbers & spices from floating above brine.
Combine water & salt to make brine. Stir to fully dissolve salt, & pour brine over cucumbers. Make sure cucumbers are completely submerged - you might need a fermenting weight.
Place jars on plate or baking sheet in case of overflow.
Allow the pickles to ferment somewhere cool and dark for 2-7 weeks.
Check pickles every 2-3 days & make sure everything is still submerged. Taste periodically until your desired flavour has been achieved. Store pickles in fridge once you like the flavour.
*Note: To keep pickles crispy add a natural source of tannins to each mason jar. Eg. 1 Tbsp grated horseradish root, a grape leaf, or pinch of black tea.
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Inspired by: fermentingforfoodies.com/probiotic-pickles