Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 20kcal 1%
Fat 1g 1%
Saturated Fat 0g 0%
Carbohydrates 3g 1%
Fiber 1g 4%
Sugar 1g 2%
Protein 1g 2%
Cholesterol 0mg 0%
Sodium 1,770mg 73%

Percent Daily Values are based on a 2,000 calorie diet.

seriouseats.com

Lacto-Fermented Dill Pickles Recipe

Name: Lacto-Fermented Dill Pickles Recipe
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 1/4 cup plus 2 tablespoons pickling salt or other pure salt (3 3/4 ounces/105g), divided; 10 pickling cucumbers (number-one or number-two-size; see note); 3 tablespoons whole mustard seed, divided; 1 tablespoon whole allspice; 1 tablespoon whole juniper berries; 1 tablespoon ground turmeric; 2 teaspoons coriander seeds; 5 whole cloves; 1 teaspoon ground ginger; 2 bay leaves, crushed; 1 small (2-inch) cinnamon stick, broken into pieces; 1 whole star anise, broken into pieces (optional); 1/4 cup thinly sliced white onion (from about 1/4 medium onion); 2 cloves peeled garlic; 1 stem of whole, mature dill weed, including flower, or a medium-size tuft of young feather-like dill; 1 quart water (1 liter), preferably distilled

Prep 10m

Total 10m

This lacto-fermented dill pickle recipe creates tangy, crunchy pickles with a delicious blend of spices. Using pickling cucumbers, mustard seed, allspice, juniper berries, and more, these pickles have a unique flavor. Enjoy the health benefits of fermentation while savoring the traditional taste of a classic dill pickle.

Cucumber

Fermentation

Pickle

Nutrition Facts

Lacto-Fermented Dill Pickles Recipe

Ingredients

Steps

Nutrition Facts

More Like This

Comments