Pickles are an easy way to add fermented vegetables into your diet. Making them at home ensures that you are actually getting the beneficial probiotics. Store-bought pickles are usually brined in vinegar and pasteurized, killing any beneficial organisms. I keep the recipe pretty simple but you could add anything that sounds good, like garlic, hot peppers, or other spices. These will turn out yummy and zesty. Who doesn’t love a good pickle? And there is something satisfying about making your own foods that are good for you and the whole family.
A 1999 study published in the LANCET, the world’s leading general medical journal, found a decrease in asthma, skin problems, and auto-immune disorders in Swedish children from the consumption of lacto-fermented foods.
Read more about fermented foods HEREPrint
- 3 large organic cucumbers
- 2 1/2 TBS sea salt (I use THIS one)
- 1/2 onion, sliced into thin rounds
- 2 TBS fresh dill, finely chopped or 1/2 tsp dried dill
- filtered water
- OPTIONAL: 2-3 TBS juice from previously fermented vegetables (to boost fermentation)
- Cut cucumbers into thin slices
- Place cucumbers, onion, salt, and dill into large glass jar
- Pour filtered water to cover (add extra juice, if using)
- Give a little shake to dissolve salt
- Let sit loosely covered on kitchen counter for 2-3 days (depending on your taste preference) then refrigerate
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