Perfect Pickles (Lacto-fermented)

Please note that this recipe was written to be used with a fermentation top from either Kraut Source or ChouAmi, but you can also rig up your own system to achieve the same results.

6 – 8 kirby or small Persian cucumbers
1 - 2 tablespoons Celtic Sea Salt®, or other high quality sea/mineral salt
2 sprigs fresh dill
1 tablespoon mustard seeds
1⁄4 onion, thinly sliced
1 bay leaf
5 – 6 cloves of garlic, peeled
1 rounded teaspoon of loose green tea leaves (organic if possible)

1. Bring 3-1/2 cups of filtered water to a boil. Pour into a bowl and dissolve the salt. Allow the brine to cool completely.

2. Trim off 1⁄4” of the cucumbers at the blossom end.

3. Then place the dill, bay leaf, mustard seeds, onion, garlic, and tea leaves into a quart size, wide-mouth mason jar (or 1000 ml Le Parfait class jar if using the ChouAmi Fermentation top) and pack in the cucumbers.

 (If the whole cucumbers are long and exceed the shoulder of the mason jar, cut them in half or into slices.)

4. Cover the contents with the salt brine until it reaches about 1” above the top of the cucumbers.

 Place your Kraut Source OR ChouAmi system onto the jar. Check every few days to be sure that the moat has water, and top off as needed.

 Your real pickles are ready in about 10 days!

Note: Trimming the cucumbers at the blossom end, and adding in tea leaves will help to keep your pickles crunchy.

Learn how to make perfect pickles!