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No Starter CultureFermented Dill Pickles (4 ingredients, probiotic, & raw!)
It's so, so freaking easy to make these yummy fermented dill pickles. I mean, 4 (maybe 5... keep reading) ingredients, no cooking, no vinegar, no canning AND you come out with crunchy-delicious pickles packed with gut-healthy probiotics!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 quart
Ingredients
- 1tablespoonquality saltsuch as pink Himalayan or Celtic sea salt
- 1tablespoonorganic dried dilluse 2 teaspoons fresh, if you have it
- 1/4teaspoonorganic black tea leavesoptional*
- 3 to 4clovesgarlic
- organic cucumbers -- wholesliced, or spears
- filtered water
Instructions
- To a sterile, quart-size, wide-mouth Mason jar or Weck jar add the salt, dill, tea leaves (if using), and garlic.
- Next, add the cucumbers to fill the jar. Don't be afraid to pack them in there!
- Fill the jar with water, leaving about 1/2" to 1" of headspace.
- Place an airtight lid on the jar. You may use an air-lock if desired, but it is not necessary.
- At least once a day, burp the jar. Burp more often if your house is consistently warmer than 74 degrees Fahrenheit.
- Taste the pickles after 2 to 3 days. If they still taste like cucumber, they're not ready.
- Continue to taste each day. As soon as they taste like dill pickles, transfer them to the fridge to stop the fermenting process.
- Will keep refrigerated for up to a year.