Lacto-Fermented Pickles


Tangy, delicious and garlicky, these fermented pickles are just like your favourite vinegar-pickled dill cucumbers but with the added bonus of gut-friendly bacteria.

And the *bonus* bonus? the brine can be drunk as an extra boost of goodness when you feel like you need it. Nothing is wasted here!

The brine and flavouring combination is also good for sliced beetroot, zucchini, onions and jalapenos. Enjoy!

Print Recipe
Lacto-Fermented Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Sides
Keyword Cucumber
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Sides
Keyword Cucumber
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a saucepan, bring the water and salt to just under a boil. The salt should be dissolved.
  2. While you're waiting for the brine to heat up, Layer the cucumber, garlic, dill, chilli and pickling spice in a 500ml jar. If you are using tea leaves, scoop them into the bottom first, otherwise tuck the bay leaves around the sides.
  3. Pour over the warm water, leaving a good inch or so from the top to allow the gases to expand. Leave in a warm place to start fermenting. It will take about three days (five or up to 7 if the weather is cold or you want more of a pickled flavour). Open the jar at least once a day to "burp" the pickles and allow any extra gases to escape - otherwise they'll spill your contents onto your bench!
  4. Keep in the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan