Pickles, Lacto Fermented Garlic Dill
- 5-6 medium pickling cucumbers
- 2 cloves garlic chopped coarsely
- 1 sprig thyme
- 1 sprig oregano
- 1 leaf bay
- 1 bunch dill
- 3-4 grape leaves optional
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 1-2 tsp turmeric powder
- 1-2 tbsp sea salt (I prefer 1 rounded tbsp)
- 1-1/2 c water (filtered preferable)
- 1/2 c raw cider vinegar
- Wash the cucumbers, but don’t scrub them (you want to leave some lactobacillus bacteria on them) and rub off any spines.
- Trim about 1/8 inch off the blossom end of the cucumbers. This removes an enzyme that can make your pickles limp. I also usually cut the cucumbers into halves or quarters so they fit together better in the jar.
- Put the Main Ingredients in a 1 quart largemouth canning jar and then pack cucumbers in as tightly as possible (try not to bruise them in the process).
- Mix the brine ingredients together in a bowl and then pour the mixture into the jar to cover the cucumbers completely, leaving about 1/2 inch headspace.
- Cover with a canning jar lid and band, write the date or day on the jar (a Sharpie works), place the jar in a bowl (to catch any overflow or leakage on the days the jar is inverted) and once a day, for a week, flip the jar over to redistribute the spices that will tend to settle to the bottom.
- After a week, keep the jar in the refrigerator. Enjoy!