Naturally Fermented Garlic Dill Pickles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 5 tablespoons sea salt
- 2 quarts chlorine free water
- 6 or 7 cloves of organic garlic peeled and slightly crushed
- 4 or 5 organic grape oak, black tea, mesquite or horseradish leaves
- 2 large heads of organic dill
- spices to taste (i used 1 tablespoon organic pickl like this)
- 1 organic hot pepper (optional)
- enough pickling cucumbers to fill a 1/2 gallon jar
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (68g)
- Sodium 26161.6500530778 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Dissolve the salt into the water, and set aside. Wash the cucumbers and rinse off the dill.Place the crushed garlic in the bottom of a clean ½ gallon canning jar. Add all but one of the leaves, the pepper, and the dill. Pack in cucumbers as tightly as you can.Sprinkle the spices over the cucumbers. Carefully pour the brine into the jar, leaving 1 to 2 inches head space. Pack the cucumbers down so that they stay under the brine, keep them in place by tucking the remaining grape leaf on top or use a weight to keep the pickles completely submerged.Tightly cap the jar with a fermentation lid or a regular canning lid. Set aside, away from direct sunlight, in a place where the temperature will stay under 80 degrees. Allow the pickles to ferment from 5-7 days, "burping" the jar (if you are using a canning lid) once a day to release gasses. The longer the ferment, the more sour the pickles!Once your pickles are fermented, put them in the fridge. If kept cold, they will stay fresh for months.
