Crunchy, zingy and delicious (I wouldn’t have it any other way…).
I have simplified the old-school, lacto-fermented (REAAAALLLLLL) pickle for you, and it’s amazing.
This recipe is easy AF. You can have these prepped and in the jar in under 10 minutes (granted, they do have to actually “pickle”/ferment for 2 weeks, so some patience is required).
FYI lacto-fermentation is the natural, healthy, probiotic-rich method of pickling that relies on healthy bacteria to naturally ferment and “pickle” the cucumbers, using ZERO vinegar.
This recipe makes ONE quart size jar of pickles (aka a standard large Mason jar), but if you have more cucumbers just double or triple the recipe to accommodate.
Easy Small Batch Crunchy Garlic Dill Pickles (Lacto-Fermented!)
- 1.5 Cups Filtered Water (no chlorine)
- 2 Tbsp Himalayan salt
- 2 Medium Cloves Garlic, Smashed
- 1/4-1/2 Cup Fresh Dill (Include the stem and dill flowers if you have them)
- 2 Medium Bay Leaves
- 1 Heaping tsp Whole Peppercorns
- 1 Heaping tsp Whole Mustard Seeds
- 5-8 Baby Dill Cucumbers (Amount that fits in jar will depend on the size of the cucumbers used. For crunchiest pickles, use the freshest cucumbers you can find.)
- 1 Standard Widemouth Quart Mason Jar (Widemouth jars are easier to cram cucumbers into.)