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!

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Lacto-Fermented Pickles

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Course

Sides

Keyword

Cucumber

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

• 2 small organic cucumbers sliced thinly
• 2 small organic dried bay leaves the bay leaves are necessary for fermentation - if you have none you can also use 1/2 teaspoon black tea leaves.
• 4 cloves organic garlic peeled and sliced
• 2 tablespoons organic fresh dill
• 1 small organic red chilli optional
• 6 grams organic sea salt
• 250 ml filtered water
• 1/2 teaspoon pickling spice

Course Sides Keyword Cucumber Prep Time 10 minutes Cook Time 10 minutes Servings Ingredients 2 small organic cucumbers sliced thinly 2 small organic dried bay leaves the bay leaves are necessary for fermentation - if you have none you can also use 1/2 teaspoon black tea leaves. 4 cloves organic garlic peeled and sliced 2 tablespoons organic fresh dill 1 small organic red chilli optional 6 grams organic sea salt 250 ml filtered water 1/2 teaspoon pickling spice

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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.