Crispy Dill Pickles Recipe
Lacto fermented pickles that snap when you bite them! If you have a cold or flu try a pickle or drink the juice. The good bacterias fight all kinds of viruses.
3-4 lbs of cucumbers (small to medium is ideal, but if all you have is large, cut them into spears)
6 Tbsp Celtic sea salt
2 Cloves of garlic
3 Tbsp whole dill seed
2 Tbsp whole coriander seed
1 tsp whole mixed peppercorns
1 tsp juniper berries
1/2 tsp red pepper flakes
1 tsp dill seed
1 Veggie pck or 1/2 cup kefir whey
A handful of fresh, clean grape leaves, oak leaves, or cherry leaves, raspberry or blackberry leaves work too. ( It's the tannins you want in the leaves that makes the pickles crispy)
Chop cucumbers in half place flat side down on surface and cut into spears. Place cucumbers in 4- 1 quart jars.
Place other ingredients in a bowl with a spout for easy pouring.
Mix all ingredients till well combined. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
Fill the jars with extra water leaving an 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything but they can ruin the taste of the veggies.
Set at room temperature for 3 days and then place in the refrigerator. They taste they best after 3 to 4 weeks in the refrigerator.