Updated: Jan 27, 2020
We all know that gut health is the talk of the town lately, and a great way to support gut health is with fermented foods, right? So, I wanted to share my favoritest and easiest pickle recipe with you all.
Because its a true classic, and not to mention my favorite, I'm making Dill Pickles.
This entire process takes about ten minutes, tops. It's also super adaptable, so you can add or try whatever flavors you want.
-5-7 Cucumbers (english, pickling, Kyuri, chips, sliced, whatever you like; just make sure they cleaned really well, so any residue doesn't mess up the flavor of the pickles.)
- 2 Cups Filtered Water
- Pink, Sea, or Pickling Salt
- Fresh dill (dried dill works, too)
- 1-2 garlic cloves
-(optional: coriander, kombu (for crunchiness), peppercorns, dill seeds, etc.)
-Bring water to boil
-Add in salt; lower to a simmer
-Stir until salt is dissolved into a brine. Let water cool before adding to jar.
-Arrange cucumbers, dill, garlic, + any other add-ins into mason jar.
-Pour the water, and salt brine into the jar with the cucumbers; Fill to the top, and seal tight.
-Place the jar of pickles in the refrigerator for 5-7 days, or until desired flavor is reached.
Enjoy the probiotic, essential mineral goodness!
The pickles should last in the refrigerator for 4-6 weeks or longer!
Easy Peasy, I told you.
Lauren aka, CityHippy