How To Make Easy Lacto-Fermented Dill Pickles
Lacto fermentation is a method of preserving foods that does not require hot processing. The food is protected by lactic acid which prevents the development of bad bacteria.
Placing enough salt in the water keeps mold from forming while the organisms that produce lactic acid (lactobacillus) take hold and begin to multiply. The liquid known as the brine. The digestibility of the food is also boosted with lacto-fermentation, allowing you to better absorb the nutrients. As with other cultured foods, consuming foods preserved this way helps replenish the digestive system with beneficial enzymes which help aid digestion and fight harmful bacteria.
The seasonings in the jar may be changed to suit the individual’s taste and employed for many other types of fresh produce. Feel free to try this with green beans, carrots, corn, beets and other vegetables. I choose to make use of pint jars so that I don’t have an opened jar sitting for an extended time in my refrigerator until it is consumed. If I need more food, I just open up another jar.
Preliminary preparations: Place the jars, rings and lids in boiling water for three minutes. If I am busy, I may just put it all inside a large pot, cover with a lid, heat it to a boil and turn off the heat as I complete other tasks. When you are ready to begin, the jars can be removed from the water and dried.
To create about 5 pints: Dissolve three tbsp sea salt into 2 quarts of heated, distilled water. It is possible to warm the water on the stove, but do not make it too hot. In order to avoid killing the lactobacillus inside your whey, be sure the water is not warmer than 100°F.
Once the water and salt combination is warm (but not too hot), put your seasoning into each jar:
¼ t. dill seeds
½ t. cracked peppercorns
¾ t. minced garlic
1 t. dried oregano
1 t. Grape leaves (to keep things crisp)
1 ½ t. mustard seeds
1 T. dried dill weed
2 T. whey
3 – 4 T. of the distilled water & sea salt brine
Use a chop stick or the handle of a wooden spoon to stir and blend the seasonings.
Wash and dry enough cucumbers to fill the jars (three to five or so) and slice them ¼ inch thick.
Stopping an inch below the rim, pack the jars tightly. The area on the jar where the threads begin, just below the neck, is a good stopping point.
Add more distilled water/salt brine to cover the cucumbers. This ought to leave about ¾ of an inch between the top of the liquid and the bottom of the lid. The cucumbers should not float if they’re tightly packed.
Place the lid and ring securely on the jar and shake to mix the seasonings and brine more completely. During this step, the contents of the jar sometimes move and rise to the top of the brine. If this occurs, add more brine and/or push the contents beneath the liquid.
Then, loosen the ring just slightly in order that any gas produced in the course of fermentation might be released — although not enough to permit outside air inside the jar.
Let the jars rest for three to four days at room temperature.
Place your jars within cool storage.
If the taste is not as robust as you would prefer, you may leave the jars at room temperature for a little longer.
The fermentation process generates its very own vinegar taste that is enjoyable without being overly harsh.
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