Naturally Fermented Garlic Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 large heads Dill, organic
  • 1 2 gallon jar Enough pickling cucumbers to fill a
  • 6 cloves Garlic, organic
  • 4 Grape, organic
  • 1 Hot pepper, organic

• Baking & Spices

  • 5 tbsp Sea salt
  • 1 Spices

• Liquids

  • 2 qt Chlorine-free water

Found on thankyourbody.com

Description

Ingredients

• 5 Tablespoons sea salt
• 2 quarts chlorine free water
• 6 or 7 cloves of organic garlic, peeled and slightly crushed
• 4 or 5 organic grape, oak, black tea, mesquite or horseradish leaves
• 2 large heads of organic dill
• Spices to taste (I used 1 Tablespoon organic pickling spice, like this)
• 1 organic hot pepper (optional)
• enough pickling cucumbers to fill a ½ gallon jar

Directions

• Dissolve the salt into the water, and set aside. Wash the cucumbers and rinse off the dill.
• Place the crushed garlic in the bottom of a clean ½ gallon canning jar. Add all but one of the leaves, the pepper, and the dill. Pack in cucumbers as tightly as you can.
• Sprinkle the spices over the cucumbers. Carefully pour the brine into the jar, leaving 1 to 2 inches head space. Pack the cucumbers down so that they stay under the brine, keep them in place by tucking the remaining grape leaf on top or use a weight to keep the pickles completely submerged.
• Tightly cap the jar with a fermentation lid or a regular canning lid. Set aside, away from direct sunlight, in a place where the temperature will stay under 80 degrees. Allow the pickles to ferment from 5-7 days, burping the jar (if you are using a canning lid) once a day to release gasses. The longer the ferment, the more sour the pickles!
• Once your pickles are fermented, put them in the fridge. If kept cold, they will stay fresh for months.

Nutrition