Continuing our new fermentation theme. There is nothing like the taste of homemade dill pickles, and fermented ones are full of pro-biotic goodness too. This recipe makes a nice small batch of tart dill and garlic pickles, no vinegar required.
- 3 tbs fine sea salt (not table salt)
- 4 cups water
- 10 small fresh pickling cucumbers (approx)
- 4 cloves garlic, peeled
- 2 tsp dry dill seed
- 1/2 tsp loose black tea leaves
- 4 cups of brine
You’ll need a half-gallon jar for this (or you can split into 2 smaller jars)
First make up your brine by mixing salt and water together, and set that aside. Then fill your jar with cucumbers, dill seed and garlic. Pour in brine, leaving about an inch of space at the top. Add tea leaves (they add tannin for crisp pickles, fyi). Seal up the jar tightly and leave in a dark spot for anywhere from 3 to 7 days. They should be sour and have a tart dill flavor.
Once they’re done, keep the jar in the fridge.