Do you love spicy, garlicky ‘kosher’ dill pickles? Then you must try this lacto-fermented dill pickle recipe. The pickles are crisp, crunchy, sour, and so delicious! These pickles came out so tasty that I gobbled up one jar in one sitting!
I’ve made a few adjustments to the lacto-fermented ‘kosher’ dill pickle recipe by Cultures for Health.
A few notes:
- The recipe calls for 0.5-gallon jar of pickles. I used 2 large mason jars.
- I reduced the amount of salt by half
- Instead of 2 quarts, I used 1 quart of chlorine-free water
- I halved the number of garlic cloves
- For spices, I used fresh dill, 1/4 tsp black peppercorns, 1/4 tsp red pepper flakes, 1/4 tsp mustard seeds, 1/4 tsp coriander seeds
- Keep your pickles submerged with a thick slice of potato, celery stick or cucumber laid crosswise.
- For those immunocompromised…wash and soak the pickling cucumbers in an organic veggie and fruit wash. Place in the fridge…do not ferment on the counter as indicated in the recipe. The pickles will still ferment in the fridge but at a much slower pace.
Here’s a photo by Jean from New Jersey of her lacto-fermented kosher dill pickles and pickled jalapenos (vegetables are from her garden). Don’t they look yummy?