Lacto-Fermented Garlic Dill Pickles

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Bay leaf
  • 2 Dill flowers, fresh
  • 1 clove Garlic
  • 5 Pickling cukes

• Baking & Spices

  • 4 Peppercorns, whole
  • 1 tbsp Pickling spice
  • 1 tbsp Sea salt

• Dairy

  • 4 tbsp Whey

• Liquids

  • 1 cup Water, filtered

Found on redandhoney.com

Description

Ingredients

• 5-10 pickling cukes
• 1 tablespoon pickling spice
• 2 fresh dill flowers
• 1 bay leaf
• 1 clove garlic
• 4-5 whole peppercorns
• 1 cup filtered water
• 4 tablespoons whey
• 1 tablespoon sea salt

Directions

• Wash cucumbers well and trim off blossom ends (this will help them stay crispy).
• Place pickling spice, dill, bay leaf, garlic and peppercorns in the bottom of a quart-sized wide-mouth mason jar.
• Stuff the jar with cukes, standing vertically, to fill the bottom. If you have room, lay a few cukes on top. Youre going to want to cover them with liquid, but have about an inch of space on top, so stuff your jar accordingly.
• Mix brine (water, salt, and whey) together in a measuring cup; pour over cukes in jar. Add more water as needed to cover cukes completely. The top of the liquid should be at least an inch below the lip of the jar.
• Cover tightly and keep at room temperature for about three days to let the salt and the probiotics in the whey do their magic. The brine will become cloudy and possibly bubbly; thats perfectly normal.
• The best way to judge their readiness is to taste them. If theyre pleasantly tart and crunchy, theyre ready to go into the fridge (or other cold storage area, if you have it.) Enjoy within the next six months!