Easy Probiotic Rich Lacto Fermented Dill Pickles
Prep Time
10 mins
Total Time
10 mins
This recipe for Lacto-Fermented Dill Pickles is so easy that it only requires three ingredients and five minutes to prepare! Once fermented, these Lacto Fermented Dill Pickles are so flavorful, crunchy and full of probiotics that they can and should be used everywhere you use store bought pickles, like as snacks and on sandwiches and charcuterie plates. They're better for your body and wallet!
Gluten-free | Grain-free | Nut-free | Dairy-free | Egg-free | Vegan | Paleo | Primal | AIP | Low-carb | Keto
Servings: 12
Calories: 4 kcal
Ingredients
- 1 large cucumber (I used an English cucumber)
- 2 large sprigs fresh dill weed (or 3-4 smaller sprigs)
- 2 cloves garlic, smashed
- 2 cups purified water
- 1 Tbsp coarse or Kosher salt (2 ½ tsp for fine salt)
Instructions
-
Dissolve the salt into 1 cup hot water. Once dissolved, add 1 cup cold water to cool the brine.
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Slice the cucumber. Place in a clean glass jar, layering with the fresh dill and garlic. Ensure that none of the pickles, dill or garlic are sticking out of the water by either packing them tightly in the jar or weighing them down. Pour the brine over the top.
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Cover with the jar's lid, a burping lid, or a coffee filter secured with a rubber band. Let sit at room temperature for 5 days. If you are using the lid that goes with the jar, remove it to let any gas escape ("burp it") 1-2 times per day.
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After 5 days, do a taste test. If you are satisfied, move the pickles to your refrigerator to stop the fermentation process.
Nutrition Facts
Easy Probiotic Rich Lacto Fermented Dill Pickles
Amount Per Serving
Calories 4
% Daily Value*
Sodium 584mg25%
Potassium 36mg1%
Carbohydrates 1g0%
Vitamin A 40IU1%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.