How To Make Sour Pickle

These are a favorite of many and a lot of people miss them when going on a Paleo diet, but the naturally lacto-fermented kind is perfectly healthy, crunchy and sour. This version is flavored with garlic and dill. Your garlic, too, will lacto-ferment and can be enjoyed afterwards as it will be packed with flavor.

Sour pickles

1 gallon (16 cups) pickling cucumbers, non waxed;
2 bunches fresh dill;
16 cloves garlic, whole and peeled;
3 tbsp pickling spices (peppercorns, mustard seeds, bay leaves, cloves);
5 or 6 tbsp sea salt;
Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.
Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.
Cover the jar, place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.

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