Lacto-Fermented Dill Pickles Using a Traditional Brine

Lacto-Fermented Dill Pickles Using A Traditional Brine

Equipment Needed

1 litre Mason jar with lid

Cutting board and knife

Measuring cup and measuring spoons

Strainer or colander (for rinsing the cucumber)

Paper towel (for drying the cucumbers)

To Make the Pickles:

6-7 medium small cucumber (as many as will fit in the ajar standing)

2 cups spring water

2 tsp sea salt

1 tsp dill seeds

2 tbsp fresh dill

1-2 two large garlic cloves (cut into three pieces each) – optional

1/8-1/4 tsp black tea leaves

Chili flakes (optional)

Wash and dry the cucumbers. Cut off both ends of the cucumbers. Place the cucumbers into the Mason jar, standing them up. Wedge them in there. Mix the sea salt and spring water together to make the brine. Let the salt dissolve. Pour the brine in the jar and cover the pickles. Leave one inch space at the top of the jar. Add the dill, garlic (if using), tea and chili flakes (if using). Place the lid on tightly and let the cucumber ferment for at least two weeks. Try them at this point and decide if you want to ferment them longer. For the first three -five days, turn the jar upside down at least once a day to keep the cucumbers covered in brine if they have floated to the top. Once gas builds up inside, this is no longer necessary.

When the pickles have the taste and texture that you like, put them in the fridge to slow down the fermentation process and they will keep for several months.

Tip # 1: The tannins in the tea helps keep the pickles crunchy

Tip # 2: If leaving the cucumber whole, make 3-4 little cuts in the skin with a knife as this will help the flavours absorb into the pickle.