Fermented Garlic Dill Pickles

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)

Brine: 1 Tbsp Himalayan Sea Salt (15g=5% brine), 1-1/2 cups Filtered water

·         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