Over the past year I have been experimenting with different lacto-fermented vegetables. I have had great success with sauerkraut, cortido (Latin American Sauerkraut) and ginger carrots. I’ve tried to make pickles many times but they never turned out right. They were always too mushy or had a off taste, until a couple days ago. I finally had success! So here I am today to share with you my twist on pickles. Pickles are a great way to use up some of those cucumbers in your garden! You are supposed to use pickling cucumbers but honestly I have no idea what kind I used. They were a gift and I was never told what kind they were, I just knew that they were the perfect pickling size. I also didn’t have any dill growing, neither did the organic farm I go to down the road so I just did without.
Lacto-fermented Pickles with Garlic
As many small cucumbers that will fit in jar
1 TBS (or 4 TBS of whey) + 1 tsp sea salt
10 cloves of garlic
2 grape or oak leaves
1 TBS mustard seeds
1. Wash and thinly slice the small cucumbers into 1/4 inch circles
2. Add cucumbers, salt, garlic, grape/oak leaves and mustard seeds into quart size mason jar.
3. Cover with water leaving about an inch of space below the rim of the jar.
4. Tightly screw on an old canning seal and ring, don’t use a plastic lid, it will let in to much air.
5. Leave on the counter for two days, then transfer to cold storage. For those of you blessed enough that would be your root cellar. For the rest of us that’s the top shelf of your fridge, where it’s the warmest. If you don’t devourer them they will last for a couple months. 🙂 If they start to smell spoiled or taste wierd throw them out or better yet, turn them into compost.