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Fermented  Dill Pickles

Old Fashioned

Crispy, crunchy, and tangy with the perfect amount of “fizz,” these cucumbers are lacto fermented with garlic, dill, and carrots to create the ultimate pickle recipe.

Ingredients

8

Calories

16

Minute s prep

60

Ingredients

pickling cucumbers

16lb

5 heads

sprigs of dill + 8 flowers

garlic,  peeled

carrots - peeled + Sliced 

16

Ingredients

filtered water

vinegar

sugar

pickling salt

1/4 tsp calcium chloride/ jar (pickle crisp) * optional

Potatoes

Wash + prep veggies

Pre-Preparation

Gather and clean your jars

Collect brine ingredients

Jar
Hot dish

Step 1

Prep cucumbers, garlic, carrots, and dill

Step 2

Prepare the brine

Step 3

Pack the jars- dill flower, dill, garlic, pickles + carrots, more dill + more garlic

Step 4

Pour enough brine to cover the contents + add calcium chloride (optional)

Step 5

Cover with screw bands and seals and keep in a warm spot (68-75°F) until the fermented pickles turn cloudy. 3-7 days depending on location.

Step 6

Transfer to a cool dark place such as the fridge or a cold room- or enjoy fresh! The flavour will intensify within a few weeks!