LACTO-FERMENTED PICKLES
Lacto-Fermented Pickles are a delicious and healthy way to enjoy cucumbers while reaping the benefits of natural probiotics. This Lacto-Fermented Pickle uses a simple brine of water and sea salt combined with garlic and dill for flavour. These pickles undergo fermentation to create a tangy, crunchy snack. Perfect for adding to sandwiches and salads or enjoyed on their own, the lacto-fermentation process preserves the cucumbers while enhancing their flavour and nutritional content. This recipe is quick to prepare and with just a little patience, you’ll have homemade pickles that support gut health and add a zesty crunch to your meals.
RECIPE CATEGORY
Side, Snack, Appetisers, Condiment
SERVING SIZE
1 serving
CUISINE
American, Eastern European, Central European, Mediterranean, North African
PREPARATION/TECHNIQUES
5 Ingredients or Less, Prepared in Advance, Marinate, No-Cook, Fermentation
OCCASION/HOLIDAY
Picnic, Summer, Fall, Spring, Family Reunion, BBQ, Party, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Sodium, Kosher, Gluten-Free, Low Sugar, Healthy, Probiotic
DISH TYPE
Snack, Side, Condiment, Appetiser, Fermented Food
INGREDIENTS
There are the following ingredients for Lacto-Fermented Pickles :
- 1 small cucumber, sliced
- 100ml water
- ¼ tsp sea salt
- 1 garlic clove
- 1 sprig of fresh dill
FULL NUTRITIONAL INFORMATION
- Calories: 12
- Fat: 0g
- Sodium: 150mg
- Carbohydrates: 3g
- Sugars: 1g
- Fibre: 5g
- Protein:5g
PREPARATION
- Prepare The Brine: Dissolve the ¼ tsp of sea salt in 100ml of water to create your brine. Stir until the salt is fully dissolved to ensure a balanced fermentation.
- Pack The Jar: Place the sliced cucumber, garlic clove and sprig of dill in a clean jar. The garlic and dill will infuse the cucumbers with extra flavour during fermentation.
- Add The Brine: Pour the brine over the cucumbers, ensuring they are fully submerged under the liquid. This is essential for proper fermentation and to prevent spoilage.
- Ferment The Pickles: Cover the jar with a breathable lid or a clean cloth and leave it at room temperature for 3-5 days, depending on your desired level of sourness. Taste test every few days to monitor the flavour. The longer they ferment, the more tangy they become.
- Refrigerate: Once the pickles have reached your desired flavour, transfer the jar to the fridge to slow down the fermentation process. Refrigerate for at least 2 hours before serving to enhance the crispness.
PREP TIME
5 minutes
COOKING TIME
3-5 days (fermentation)
TIPS FOR LACTO-FERMENTED PICKLES
- Crisp Cucumbers: Use freshly picked cucumbers for the best crunch. If you’re using store-bought cucumbers, you can soak them in ice water for 30 minutes before pickling to help retain their crisp texture during fermentation.
- Salt-To-Water Ratio: Ensure that the salt is fully dissolved in the water before adding it to the jar. A proper salt-to-water ratio is crucial to prevent spoilage during the fermentation process.
- Temperature Control: The ideal room temperature for fermenting pickles is between 18°C and 24°C. If your kitchen is too warm, shorten the fermentation time to avoid over-souring the pickles.
- Customisation: Feel free to experiment with other herbs and spices. Add mustard seeds, peppercorns, or bay leaves to create unique flavour profiles for your pickles.
VARIATIONS
- Spicy Pickles: Add ¼ tsp of red pepper flakes or a sliced jalapeño to the jar for a spicy kick.
- Herb Pickles: Substitute the dill with other herbs such as thyme, rosemary, or tarragon for different flavour combinations.
- Pickled Vegetables: Try this recipe with carrots, radishes, or bell peppers for a crunchy, fermented veggie mix.
- Sweet And Tangy: Add ¼ tsp of sugar to the brine for a slightly sweeter pickle.
PREPPING AND STORAGE
- In The Fridge: Once fermented, store the pickles in an airtight container in the fridge for up to 2 weeks. The pickles will continue to ferment slowly but will remain safe to eat.
- Freezing: Freezing is not recommended for fermented pickles, as it can affect their texture. However, the brine can be used in other fermented recipes or as a base for salad dressings or sauces.