Garlic and Dill Pickle Recipe

Skip the store and make this Garlic and Dill Pickle Recipe at home.
By Kresha Faber
March 2014
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While they take 5-8 days to make, these garlic and dill pickles are unlike anything you’ve ever had before.
Photo by Fotolia/severga

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With The DIY Pantry (F+W Media, 2014), by Kresha Faber, you can break free from processed foods and learn to make healthy, delicious meals without spending hours in the kitchen or breaking the bank. This book shows you how to stock your pantry with all the ingredients you need to make your favorite meals for the entire week. Best of all, each flavorful recipe requires fewer than 30 minutes of hands-on time. In the following excerpt you will find a Garlic and Dill Pickle Recipe that is lacto-fermented.

Buy this book from the GRIT store: The DIY Pantry.

More from The DIY Pantry:

Homemade Pizza Crust Recipe
Homemade Pasta Recipe
Homemade Hummus Recipe

Garlic and Dill Pickle Recipe

These delicious pickles are always worth the wait! While they take 5-8 days to make, the end result is unlike anything you’ve ever had before. Chances are, you’ll chow through a jar of these in one sitting, so you may want make several jars at once, just so you’re never out.

Hands on: 15 minutes
Inactive: 5-8 days
Ready in: 8 days
Yield: Serves 8; Makes 1 quart
Cost Per Serving: Less than 25 cents per serving

Gluten-Free / Vegan / Vegetarian / Dairy-Free / Egg-Free

Calories: 11
Fat: 0 g
Protein: 0.5 g
Sodium: 425 mg
Fiber: 0.5 g
Carbohydrates: 2.5 g
Sugar: 1 g

1 pound small pickling cucumbers
1 large horseradish leaf or grape leaf, or 1 tablespoon loose-leaf black tea
2 large dill tops with flower or seed head
4-6 whole garlic cloves
2 tablespoons unrefined sea salt
1-1 1/2 cups filtered water, to cover

1. First, prepare your cucumbers by washing them well.

2. Pack the horseradish leaf, cucumbers, dill, and garlic cloves tightly into a quart-size Mason jar, leaving about 1" of headspace at the top of the jar.

3. Stir the salt into the water until it’s dissolved.

4. Pour the salt solution into the jar, adding more fresh water if necessary to completely cover the cucumbers by at least half an inch. Cover loosely with a towel and secure with a rubber band; then set aside at room temperature for 5-8 days.

5. Check the top of the jar each day through the glass and remove the towel only if you need to attend to the ferment—if you see any mold, just scrape it off. Top off with water if there is less than half an inch above the pickles.

6. Anytime in the 5- to 8-day period, replace the towel with the jar’s proper lid and move it to the refrigerator for long-term storage. Pickles will last up for 6 months in the refrigerator.

Excerpted from The DIY Pantry: 30 Minutes to Healthy, Homemade Food by Kresha Faber Copyright © 2014 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book from our store: The DIY Pantry.

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