Lacto-Fermented Pickles/Institute of Integrative Immunology/Tamar Cohen Lacto-Fermented Pickles/Institute of Integrative Immunology/Tamar Cohen

Simple Lacto-Fermented Dill Pickles
Print Recipe
Side dish
Servings Prep Time
10 Servings 5 Minutes
Cook Time Passive Time
15 Minutes 1-2 Weeks
Servings Prep Time
10 Servings 5 Minutes
Cook Time Passive Time
15 Minutes 1-2 Weeks
Simple Lacto-Fermented Dill Pickles
Print Recipe
Side dish
Servings Prep Time
10 Servings 5 Minutes
Cook Time Passive Time
15 Minutes 1-2 Weeks
Servings Prep Time
10 Servings 5 Minutes
Cook Time Passive Time
15 Minutes 1-2 Weeks
Ingredients
Servings: Servings
Instructions
  1. Wash the cucumber.
  2. Place ½ of each dill bunch in the bottom of each mason jar.
  3. Pack about 10 cucumbers in each jar.
  4. Add 2 bay leaves in each jar.
  5. Tuck the remaining ½ bunch of dill between the cucumbers.
  6. Pour 2 cups of brine in each jar.
  7. Add additional filtered water to cover to the top.
  8. Seal jars and place in a cool spot for a few days to as long as 2 weeks. The pickles can be eaten after 3-4 days. Refrigerate once they are fermented.
  9. Open the jars periodically to “burp” the gasses.
  10. If you have organic unsprayed grape leaves, place 1-2 leaves on top of the cucumbers and submerge in the brine.

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