Lacto-Fermented Pickles
Directions
- 1Soak the cucumbers in water with baking soda for 15 minutes, then rinse.
- 2Cut the blossom end off every cucumber.
- 3Dissolve the salt in the water, then add your spices and the honey.
- 4Build the jar in layers with dill, celery, garlic, and cucumbers.
- 5Pour the brine over the top so everything is covered.
- 6Place a few bay leaves on top and seal the jar.
- 7Ferment at room temperature for about 7 days.
- 8Move the jar to the fridge once the pickle reaches your desired sourness.
Ingredients
- enough to fill pickling cucumber
- fresh dill
- celery
- garlic
- pickling spices
- bay leaf
- honey (optional)
- 45 g kosher salt
- 1 liter filtered water
- baking soda
Equipment
large bowlgallon jarscale
