Wednesday, July 30, 2014

Fermented Dill Pickles

small pickling cucumbers

2 T course sea salt
1 T fresh dill (or more if you like)
1 t mustard seeds (optional)

2 to 4 cloves of garlic, quartered
a dash of crushed red pepper (optional)
filtered water

variation: add a few carrots, cauliflower or any other veggie


  • Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Use a small jar or fermenting weight to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered with liquid.)  
  • Cover the jar with the mason jar lid, screw the lid on and ferment in room temperature on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) 
  • Refrigerate to stop the fermentation process and enjoy! You know they are ready when they taste tangy and fermented instead of salty.

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