Fermented Garlic Dill
Pickles
.75 Litre - 6” Fido glass jar
3 cloves garlic, peeled & sliced
1/2 tsp whole dill seed, or leafy
fronds
1/4 tsp red pepper flakes
1/8 tsp peppercorns
4 Oak leaves (best for crunchy pickles) or try grape, raspberry, blackberry
leaves, or even black tea leaves
2 cups mini cucumbers, sliced
(6 mini cucumbers give just over 2 cups)
·
Place
spices and leaves in bottom of jar
·
Slice
cucumbers using #2 on mandolin slicer - add sliced cucumbers to jar
·
Mix
water and salt, stir and add to jar
·
Fit
mesh screen over top of veggies and push down while folding edges down inside
of jar to cover all veggies
·
Add
glass weight to hold veggies down below the brine
·
Seal
jar and leave on counter for 4 days
·
Taste
after a few days and if OK place jar in the refrigerator for up to 3 months max
