Lacto-Fermented Pickles


Dan Rosenberg

Ingredients

  • 1 quart of cucumbers – use smaller, thinner pickles, cut them in half
  • 1 ⅓ tablespoon salt – use unrefined sea salt (Lifestream has an un-iodized one and Frontier sea salt can be used and ordered by the pound)

Things to add:

  • Dill
  • Garlic
  • Chili pepper
  • Black pepper
  • Fennel
  • Bay leaf
  • Cinnamon stick
  • Wild grape leaf

Fill with water. If water is chlorinated, it is good to boil and return to room temperature. Screw on canning lids medium tight. Leave pickles at room temperature for 5 days and then move to refrigerator or root cellar.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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