Additional Information

Additional Information

Account Navigation

Account Navigation

Currency - All prices are in AUD

Currency - All prices are in AUD
 Loading... Please wait...
The Natural Therapy Shop

Lacto-fermented Dill Pickles

Lacto-fermented Dill Pickles

 

Ingredients

  • §  1 litre filtered water
  • §  2 ½ tbsp. Sea salt
  • §  ¼ packet Caldwell’s Vegetable starter (optional but beneficial)
  • §  pinch or organic black tea or 2 grape leaves (for tannins)
  • §  4 cloves peeled garlic
  • §  2 Large dill stalks
  • §  Spices of choice – Black peppercorns, Mustard seeds, Chilli flakes etc
  • §  Approx. 450gr of mini cucumbers – to fill a 950 Ml Ball mason jar

dill-pickles.jpg

Instructions:

  • §  Make a brine by dissolving the sea salt in filtered water
  • §  In 950ml Ball mason jar add grape leaves or tea leaves, 2 cloves of garlic one dill frond and half the spices
  • §  Pack cucumbers in tightly with the spices on top – put the longest cucumbers at the bottom.
  • §  Do a second layer with remaining ingredients
  • §  Close the lid preferably using a pickle pipe (if not using airlock or pickle pipe you will need to burp (release the gas) every few days.
  • §  Ferment at around 22c until you get your desired flavour and texture – usually 3 – 7 days. The ferment should be a little cloudy and bubbling and should taste sour.
  • §  You can eat immediately or store in the fridge for up to 6 months.

dill-pickles-2.jpg