Naturally Fermented Dill Pickles

Deliciously sour, crisp and salty. These naturally fermented pickles are

5 from 1 vote

Course: Side Dish, Snack

Cuisine: Polish

Keyword: fermented, pickles, probiotic

Prep Time: 30 minutes

Fermenting Period: 14 days

Total Time: 14 days 30 minutes

Servings: pickles

Calories: 38kcal

Make sure that the jars (1 1/2 - 2 litres) you will be using are clean, lids included.
Bring 6 cups of waters to a boil, add in 2 tbsp of salt and let the salt dissolve.
In a clean jar begin my placing pickling cucumbers upright to fill the bottom of the jar. In the middle a few garlic clove pieces and horseradish. Layer more cucumbers on top, leave space at the top of the jar for the dill and to leave oxygen within the jar.
Roll the dill flower and steam into a tight ball and place it at the top of the jar. Once again make sure that the jar is not too full.
Cover the pickling cucumber with boiling salt water leaving a cm below the ridges on the jar. Cover immediately and tighten.
Move the jar to a corner area of your kitchen counter (do not hold by the lid) and keep it monitored there for a few days. You will notice the process of fermentation by the 24-48 hours.
If you find that the jar is leaking, let it stay on your counter for a day or two the fermentation process should seal it up. If not you can move it into the fridge and just have lightly fermented pickles.
After a few days on the counter, if the jar is properly sealed and not leaking move the jar into a dark cool place. A cold room or a cupboard in your kitchen would work great.
After two weeks you can move it into your fridge and enjoy the fermented dill pickles or leave it where they are for 2-3 months.

Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko