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Garlic and Dill Lacto Fermented Pickles

A simple, tasty way to enjoy crunchy cucumbers with bright garlic and dill flavors, these lacto fermented pickles support gut health and provide a crunchy, low-calorie snack.
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Prep Time 15 minutes
Total Time 7 days
Servings: 20 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 5
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 gallon spring water
  • 3/4 cup sea salt
  • 5 pounds fresh pickling cucumbers Do not use store-bought cucumbers.
  • 3 pieces peeled horseradish root (2 inch)
  • 6 heads fresh dill
  • 2 large onions, cut into rings
  • 1 head garlic, cloves separated and peeled
  • 5 tablespoons whole black peppercorns
  • 3 tablespoons whole mustard seeds
  • 2 tablespoons red pepper flakes
  • 6 large bay leaves
  • 3 cups washed mustard greens or as needed

Method
 

Preparation
  1. Pour a small amount of spring water out of the bottle. Add sea salt, put the cap back on, and shake until dissolved; set brine aside.
  2. Inspect a gallon sized jar for cracks and sterilize it in simmering water.
  3. Cut off the blossom ends of cucumbers and cut them into thick rounds or spears, or leave them whole.
  4. Slice each piece of horseradish root into 4 pieces.
  5. Mix peppercorns, mustard seeds, and pepper flakes together in a small bowl.
  6. Layer 2 heads of dill in the bottom of the sterilized jar; top with 1/3 of the onion rings, 1/3 of the garlic cloves, and 1/3 of the cucumbers, then pack down tightly. Sprinkle in 1/3 of the peppercorn mixture and 1/3 of the horseradish pieces. Repeat these layers twice more; jar will be fully packed except for the top 1 to 2 inches.
  7. Fold up mustard greens and pack them tightly at the top.
  8. Pour in brine until completely full and covering mustard greens. Ensure there are no bubbles stuck inside the jar.
  9. Place a small plate at the top of the jar to keep the contents weighed down. Cover with a towel and wrap jar top with a rubber band or twine to keep in place.
Fermentation
  1. Store in a cool location (60 to 80 degrees F, 16 to 27 degrees C) for 1 week; check brine level daily, adding more as needed to keep everything submerged.
  2. After 1 week, sample pickles for flavor. Cover and continue to ferment to desired flavor, up to 3 more weeks.
  3. Once pickles are done to your liking, divide into smaller, sterilized Mason jars and seal tightly. Store in the refrigerator.

Notes

If taste is too strong, pour out part of the brine and add spring water. The fermentation process causes bubbles to form, so some of the brine may leak over the top of the jar. Put your jar in a large bowl to catch the mess. Brine may turn cloudy with time; this is normal. Do not use a water or pressure canner. Ensure to cut off blossom ends for crispy pickles. Soak cucumbers in ice cold water to freshen, if necessary.