Homemade Dill Pickles (Fermented)


There’s a difference between pickled foods and fermented foods, so if you’re asking why I have been trying new fermented recipes here’s why…

Pickled foods are what is on the supermarket shelf and are typically preserved by high heat or pressure using an acidic liquid (often vinegar). Although I don’t necessarily have a problem with pickled foods they do not offer as many health benefits as do fermented foods.

Fermented vegetables are typically made using salt and water (and sometimes a starter). These vegetables, in the brine, are left on the counter for a few days and the lactobacilli bacteria that is present on the vegetables produces their own self-preserving acidic liquid. The benefits of fermenting vegetables are:

  1. Probiotics – billions (or possibly trillions) of beneficial bacteria. One test showed that 2 ounces of home fermented sauerkraut (here’s my recipe) had more probiotics than a bottle of 100 count probiotic capsules!

  2. Preserved and enhanced vitamins and enzyme activity which are often destroyed by high heat/pressure methods

  3. Improved digestibility and absorption of not only the vegetables that are fermented but also other foods you eat.

There’s no reason not to try fermenting your own vegetables!  They’re cheap, not very time consuming (these pickles take about 10 minutes), and loaded benefits to help you nourish your body well!

Homemade Dill Pickles (fermented)
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 large cucumber or two small
  2. Water
  3. 1 1/2 T. Salt
  4. 1 garlic clove, halved
  5. 1 tsp. dried dill
  6. 1 black tea bag
Instructions
  1. Slice cucumbers as desired. Mine turned out the best when they were coined about 1/4 inch thick.
  2. Fill a quart jar with cucumbers.
  3. Add water to cover.
  4. Add remaining ingredients, mix a little, and put the lid on.
  5. Let sit on counter (60-80 degree temp is best) for 5-7 days or until fermented to your preference. (The warmer it is the less time they take, but the longer, cooler ferment preserves the crunch better)
  6. You may need to put a weight on the top of the cucumbers as they need to stay underneath the liquid.
  7. The water should start to get cloudy and you should see bubbles forming.
  8. Move to refrigerator when done fermenting.
Notes
  1. Black tea bag helps keep the cucumbers crunchy.
Grace Goals and Guts http://gracegoalsandguts.com/
Facebooktwitterpinterestlinkedinby feather