LACTO FERMENTED PICKLES WITH GARLIC DILL BRINE

LACTO FERMENTED PICKLES WITH GARLIC DILL BRINE

Lacto Fermented Pickles With Garlic Dill Brine 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 and 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, Appetisers

SERVING SIZE

1

CUISINE

American, Eastern European, Mediterranean, North African

PREPARATION/TECHNIQUES

5 Ingredients or Less, Prepared in Advance, Marinate, No-Cook

OCCASION/HOLIDAY

Picnic, Summer, Fall, Spring, Family Reunion, Party, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Sodium, Kosher, Wheat / Gluten-Free, Low Sugar, Healthy

DISH TYPE

Condiment/ Spread

INGREDIENTS

The following ingredients are required for the preparation of Lacto Fermented Pickles With Garlic Dill Brine:

• 80 grams | 2.82 ounces | 1 small cucumber, sliced
• 100 millilitres | 3.38 fluid ounces | 0.42 cups water
• 5 grams | 0.02 ounces | ¼ teaspoon sea salt
• 3 grams | 0.11 ounces | 1 garlic clove
• 2 grams | 0.07 ounces | 1 sprig fresh dill

FULL NUTRITIONAL INFORMATION

• Calories: 17 kilocalories
• Fat: 0.1 grams
• Carbohydrate: 3.4 grams
• Sugar: 1.2 grams
• Fibre: 1.0 grams
• Protein: 0.6 grams
• Sodium: 222 milligrams
• Calcium: 18 milligrams
• Iron: 0.3 milligrams
• Potassium: 117 milligrams

PREPARATION

Follow these steps to make Lacto Fermented Pickles With Garlic Dill Brine:

• Prepare The Brine: Dissolve the ¼ teaspoon of sea salt in 100 millilitres 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 to 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.

PREPARATION TIME

5 minutes

COOKING TIME

No cooking required

TIPS

Here are some helpful tips for the preparation of Lacto Fermented Pickles With Garlic Dill Brine:

• 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 degrees Celsius and 24 degrees Celsius. 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 teaspoon 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 teaspoon of sugar to the brine for a slightly sweeter pickle.

PREPPING AND STORAGE

• In The Refrigerator: Once fermented, store the pickles in an airtight container in the refrigerator 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 because it can affect their texture. However, the brine can be used in other fermented recipes or as a base for salad dressings or sauces.