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  • Recipe:

    Crispy Dill Pickles Recipe

    Crispy Dill Pickles
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    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.

    Recipe Instructions:

    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.

    Comments and Reviews

  • cmyers6197 says:
    what is veggie pck? Reply
  • Rather than using whey as a starter, some people prefer to use a veggie starter, like this one by Cultures for Health http://www.culturesforhealth.com/caldwell-starter-culture-for-fresh-vegetables.html Reply
  • wj1 says:
    Can whey from strained yogurt be used? Reply
  • Celeia says:
    I'm not sure what you did with the grape leaves. Do you lay them over the top of the pickles? Do you chop them up and put with the rest of the spices? Reply
    • When I make pickles I put whole grape leaves in the bottom or on the side. Reply
      • Celeia says:
        Okay. I will give that a try. Thanks so much. Reply
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