Lacto-Fermented Pickles
From 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)
Other things to add:
- Dill
- Garlic
- Chili pepper
- Black pepper
- Fennel
- Bay leaf
- Cinnamon stick
- Wild grape leaf
Directions:
- Fill quart jars cucumbers, salt and other desired ingredients.
- Top jars 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.