Lacto fermented dill pickles
100%
1
Nutrition balance score
Great
Glycemic Index
21
Low
Nutrition per serving
Calories395 kcal (20%)
Total Fat13.8 g (20%)
Carbs62.5 g (24%)
Sugars14.9 g (17%)
Protein16.7 g (33%)
Sodium102.1 mg (5%)
Fiber20.9 g (75%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Begin by mixing all spices and set aside
Step 2
Rinse your cucumbers
Step 3
Tart adding all ingredients to a clean jar and pouring over your brine. Everything should be submerged. Use a fermentation weight or a baggy filled with water to hold everything under
Step 4
Leave at room temperature for 3-7 days depending on how sour you like it. Store in the fridge after for months
Step 5
If at any point you notice your brine is cloudy- that is normal. If you notice white bits floating around- that is normal it’s a form of yeast. If at any point you open the container and you see colored mold- that is not normal. Discard and do not eat
