Homemade Dill Pickles (GF, DF, Vegan)

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Fermented Foods

Prep Time

5 - 10 mins

Prep Notes

You will need:

to wash the cucumbers;

chopping board;

chopping knife; and

pickling jar.

Tip: to avoid pickles going mouldy, wash the pickling jar with hot water and don't touch the inside afterwards.

Ingredients

Per quart sized jar:

3-4 small to medium pickling cucumbers per quart sized jar (quartered, halved or whole)

One bunch dill

1 tbsp sea salt

2 cloves garlic

1 tbsp mustard seeds

Optional: 2 - 4 tannin-rich leaves like grape leaves, oak leaves or raspberry leaves

Directions

Place one clump dill and 1-2 leaves, if using, at bottom of jar.
Pack pickles tightly in jar. Quartered and halved ones will fit easier than whole ones.
Add garlic, pickling spices, another leaf or two and another clump of dill and push gently in spaces between the cucumbers.
Add salt, cover with filtered water and mix well. Leave an inch between the top of the jar and the top of the water.
Cover lightly with lid and leave in a cool, dark place in your home.
Transfer to fridge after 2 - 7 days.

Notes

You can make your own pickling spice by mixing ¼ to ½ tsp of the following spices:

black peppercorns;
mustard seeds;
coriander seeds;
red pepper flakes;
allspice berries;
juniper berries;
whole cloves; and
ground ginger.

Credit

Adapted from:

https://fearlesseating.net/how-to-make-lacto-fermented-pickles/

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