Lacto-Fermented Pickles Recipe








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©2013 Shanna Lea (formerly Shanna Ohmes)

 

This is one of my favorite pickle recipes to make and with gardening season just around the corner, now is a good time to plan for that abundant harvest of cucumbers.

 

Lacto-fermented pickles are healthier for you than commercially prepared pickles, providing dense nutrients and good bacteria for your digestive system.

 Lacto-Fermentation Pickles Recipe

4-5 cucumbers

1 tablespoon sea salt

4 tablespoons whey

1 tablespoon mustard seeds

2 tablespoons dill seed

1 cup filtered water

1 quart canning jar

 

How to make whey:

  • Line a strainer with cheesecloth and set over a large bowl.
  • Pour one carton of plain yogurt into the strainer.
  • Let it set for 12-24 hours, or overnight.
  • The liquid that drains off the yogurt is the whey
  • Use the leftover curds for any cream cheese recipe

How to make the pickles:

  • Slice the cucumbers ¼” thick and put them in the jar
  • Combine the rest of the ingredients and pour over cucumbers
  • Make sure the liquid covers the pickles, and still leaves 1” headroom, adding more water if needed
  • Let set out on your kitchen counter for 3 days and then transfer to your refrigerator

 

Resources:

Books

Cultured Nutrition–The Magic of Fermented Foods

The Art of Fermentation

Fermented:  A Four Season Approach to Paleo Probiotic Foods

Real Food Fermentation:  Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Equipment:

Kraut Kaps 3 Pack Platinum

Perfect Pickler Pickling and Sauerkraut Kit

Fermenting crock handcrafted in Poland 

 

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