Eternally on a mission to add more fermented foods to my diet. If it’s good for the gut, I want it! These pickles are so easy to make, you’ll be wondering why you hadn’t done this sooner. I will never buy pickles again.
Lacto is short for a specific species of bacteria called Lactobacillus. Lacto-fermenting works by creating an anaerobic (oxygen-free), acidic environment with the use of a brine. The acidity of the brine prevents toxins from growing in the ferment, and the oxygen-deprivation also makes it impossible for bad bacteria to grow.
- Cucumbers (I like to use Persian)
- 2 cloves of garlic
- ½ yellow onion
- 2 sprigs of fresh dill
- ½ tsp celery seeds
- ¼ tsp mustard seeds
- ¼ tsp whole peppercorns
- ⅛ tsp red pepper flakes
- 2 cups of water
- 1 tbsp sea salt
- 1 tsp loose leaf/ground black tea (preserves crunch)
- Cut pickles into quarters or spears the long way
- Mince the garlic, chop the onion and pull the dill apart
- Fit the cucumber spears into the jar along with the onions and garlic- make sure it’s a tight fit!
- Dump all of your spices into the jar, along with the salt and water. You may need more salt water depending on the size of your jar. Fill until there is only about 1in. of space to the top of the jar.
- Shake vigorously to dissolve the salt and spread the spices around the jar
- Tightly cap and allow to sit on your counter for about 7 days. You can allow the pickles to ferment for more or less days depending on your preference. Just open the jar, take a bite and decide to allow it to sit longer or to refrigerate.