Classic Fermented Pickles

Name: Classic Fermented Pickles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 raciones
Ingredients: 2 paquete Cucumber; 10 diente Garlic; 1 manojo Dill; Celery; Salt; Spice al gusto; Honey al gusto; 3 ud Bay leaf

Traditional salt-brined pickles fermented without vinegar

David Levitsky

Preparación: 20m
Cocción: 30m
Pasos: 5
Raciones: 4
Dificultad: Fácil

Sin cocinar

Aperitivo

Batch cooking

Verano #fermentation #gut-health #lacto-fermented #probiotic

Elaboración

Paso 1Prepare the cucumbers
Wash the cucumbers well and slice the blossom end off every one, that end has an enzyme that softens pickles.
Cucumber
Paso 2Make the brine
Make the brine in a separate jar, dissolve the salt in the water at 4.5%, add the spices and honey.
Nota
The honey is optional but makes the pickles more sour
SaltSpiceHoney
Paso 3Build the jar
Build the gallon jar in layers, garlic, dill, celery, cucumbers, and repeat, packed snug.
CucumberGarlicDillCelery
Paso 4Add brine and bay
Pour the brine over so everything's under the liquid, lay bay leaves on top, and cap it.
Nota
The bay leaves help keep the pickles crunchy
Bay leaf
Paso 5Ferment and refrigerate168h
Leave at room temperature for 7 days until it's sour all the way through, then refrigerate.