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!
In a saucepan, bring the water and salt to just under a boil. The salt should be dissolved.
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.
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!