Probiotic Pickles

Cucumber season here in Central Texas only lasts a month or so, and pickles are high on my "processed foods I used to love" list.  Only one vendor has had a few cucumbers at our farmer's market so far, and you better believe I snagged a few! 

It is surprisingly easy and quick to make your own fermented pickles.  I prefer pickle chips, but you can cut your cucumbers any number of ways - shred them for relish, quarter or halve them for spears.  Eating them is even easier, and you are getting the benefits of lacto-fermentation at the same time!  Score.

Now that I've perfected the recipe, I'll be watching like a hawk for a big bunch of fresh cucumbers.  My goal is to make several big jars that will last us well past the actual cucumber season!

PROBIOTIC PICKLES

1 medium-large cucumber, sliced into 1/4" rounds
2 sprigs fresh dill (or 1 t. dried dill)
1 t. mustard seeds
1 t. peppercorns
1/2 t. red pepper flakes (optional - this will make them spicy!)
1 garlic clove, smashed and peeled
1 fresh oak leaf or 2 fresh bay leaves (sounds weird, right - keeps them crunchy)
1 t. salt
4 T. whey or juice from another ferment (I used juice from my fermented dilly carrots - perfect!)
1 - 1 1/2 c. distilled/filtered water to fill jar (can not have chlorine or it will kill everything)


Put dill, garlic, mustard, leaves, and peppers in the bottom of a pint-sized mason jar.  Add as many cucumbers as you can.  Add whey or "ferment juice."  Stir salt and water together until it dissolves (this would be faster with hot water, but the heat would make your cukes get mushy).  Pour salt water over the top and close the jar.  Let the jar sit out on your counter for 24-48 hours before refrigerating.  These pickles will stay good in the fridge for several months.

*Signs you've got the fermentation part right - the water gets cloudier, you see some "stuff" collecting at the bottom of the jar, you see air bubbles run through the water when you move the jar.

*Take care to use a clean utensil when taking pickles out of the jar - you can use some of the leftover juice to start your next ferment!

*Try this same technique with other vegetables - squash, zucchini, green beans...

Enjoy!