I love pickles! Especially my homemade probiotic pickles. No limp pickles from the grocery store packaged in funky ingredients. Just pure and simple. The little cucumbers I use are turned into pickles using a process called lacto-fermentation. Basically by using a salt and water mixture, the cucumbers become pickles that are packed with healthy bacteria that are good for your gut.
- Quart Canning Jar with lids
- Gerkin Cucumbers (or other small pickle varieties)
- 2 bay leaves
- 2 tablespoons chopped fresh dill
- 2 cloves of garlic, peeled.
- 3 Tbsp Sea Salt
- 3 Cups Filter Water
Place cucumbers, bay leaves, dill and garlic in a quart canning jar.
In a separate container combine 3 cups of water and 3 tablespoons of sea salt. Mix well and pour over the cucumbers leaving an inch of room at the top of the jar and making sure all the cucumbers are covered by the water/salt mixture.
Then place the lids on the jar and store in a dark place for 1 week. After 1 week, bring the jars out, tighten the lids and store in the refrigerator.
Note: If you don’t put these in the refrigerator, the pickles will keep fermenting.