Fermented Dill Pickles

I am a little bit of a pickle lover. I won’t deny it. I love to eat them whole, straight out of the jar.

Lebanese cucumber are always in abundance here in the middle east, are very inexpensive and are sold in large trays and or boxes.

This recipe honours the humble cucumber in all of it’s glory.

After fermenting for a couple of days, the pickles are best kept in the fridge, where they will stay fresh and are safe to eat for several months – if they last that long. Time as always, will improve the taste!

Fresh dill is ideal and makes for the best pickles!

I used one large jar for this recipe, however you can use small jars and cut the cucumbers into spears, chunks or thin slices.

These are incredibly easy to make, crunchy and delicious.

YOU WILL NEED:

24 lebanese cucumbers
1.8 L filtered water
1/2 cup himalayan sea salt
1 cup organic apple cider vinegar
4 – 6 garlic cloves (dependant on how many jars you use)
fresh dill sprigs

pickling spices

2 tsp mustard seeds
pinch of chilli flakes
pinch of black peppercorns

METHOD:

Clean you jar(s). I like to throw mine in the dishwasher, and have them dry at a high heat. Set aside.

Wash your cucumbers thoroughly and cut however you like. I halved mine.

In a large pot, combine the water, sea salt and apple cider vinegar over a medium heat. Bring to the boil and remove from heat.

In the meantime, throw a couple of the garlic cloves and dill sprigs in the jar, arrange the cucumbers on top.

Add the two remaining garlic cloves, more dill sprigs and the pickling spices.

Carefully pour over the pickling liquid, ensuring you cover the cucumbers completely.

Screw on the lid. Leave the jar out on the counter for 2 days to ferment, before placing in the fridge.

Leave for up to 3 weeks in the fridge before opening.

Love, love love!

xx

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