Fermented Garlic Dill Pickles

Passos6

1. 1

   Pas 1. Wash and trim cucumbers

   Wash the cucumbers well and slice the blossom end off every one.

   The blossom end has an enzyme that softens pickles.

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2. 2

   Pas 2. Make the brine

   In a separate jar, dissolve the salt in the water at 4.5% of the water weight, then add the spices and honey.

   Honey is optional and makes the pickles more sour.

   aiguapebre negremel
3. 3

   Pas 3. Layer the jar

   Build the gallon jar in layers of garlic, dill, celery and cucumbers, packed snug, and repeat.

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4. 4

   Pas 4. Pour the brine

   Pour the brine over so everything is under the liquid.

5. 5

   Pas 5. Add bay leaves

   Lay bay leaves on top of the jar.

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6. 6

   Pas 6. Ferment at room temperature

   168 h

   Cap the jar and leave it at room temperature for 7 days until it is sour all the way through, then refrigerate.