Fermented Garlic-Dill Pickles

These naturally fermented cucumber pickles are crisp, tangy and full of probiotic benefits. They require no vinegar; a simple brine and a few days at room temperature do all the work. Fresh garlic and dill give them a classic deli flavor.

Ingredients

• 2 lbs pickling cucumbers, washed and trimmed
• 4 cups water
• 2 1/2 tbsp kosher salt
• 4 cloves garlic, peeled
• 1 bunch fresh dill
• 1 tsp whole black peppercorns

Instructions

1. Dissolve the salt in water to create a brine. Place cucumbers, garlic, dill and peppercorns in a clean fermenting jar or crock.
2. Pour brine over cucumbers until fully submerged. Use a weight to keep them below the brine surface.
3. Cover jar with a fermentation lid or cloth secured with a rubber band. Ferment at room temperature for 4–7 days.
4. Check daily for bubbles and taste after day 4. Once pickles are tangy enough, transfer to the refrigerator to slow fermentation.
5. Store pickles submerged in brine in the fridge for several months. Always use clean utensils to avoid contamination.

These garlic-dill pickles stay crunchy thanks to fermentation rather than heat processing. Snack on them straight from the jar or chop them for tuna salad and sandwiches.