5.0 from 15 votes
Recipe for Lacto Fermented Pickles
Lacto fermented pickles are easy to make at home yet require little to no skill. They are flavorful, and packed full of probiotics. You'll never buy a store bought pickle again!
Prep Time
2 hrs 45 mins
Additional Time
3 d
Total Time
3 d 2 hrs 45 mins
Servings: 48 3 pickles
Calories: 86 kcal
Course:
Side Dish , Snacks
Cuisine:
American
Ingredients
- 20 pounds cucumbers Preferably around 3 inches long
- 20 talks dill heads 2 bundles of dill heads
- 4 bulbs garlic
- 330 g salt
- 4 tbsp Coriander
- 3 tbsp peppercorns
- 20 grape leaves
- 2.5 gallons water
Instructions
- Prepare the cucumbers by soaking them in water in a large bowl for 10 minutes. Then place them in a colander and rinse them under running water. Set aside to drain.
- Separate the cloves of garlic from the root. Using a silicone garlic peeler, peel the garlic.
- Gently rinse the dill plants. Allow to dry on sheets of paper towel. Break off heads and tender stalks. Discard the woody part of the stem, which is closer to the root and the root itself.
- Gently rinse grape leaves and pat dry with paper towel.
- Measure out and combine whole coriander and peppercorns.
- Make a 3% salt water brine by mixing the salt with water and stirring until the salt has dissolved fully.
- Using a 3 gallon pickling crock, place cucumbers, garlic, grape leaves and spices, in alternate layers. Place the weights on top and pour in the brine. Ensure that all of the vegetables are submerged below the brine.
- Store within a temperature range of 60 - 70 degrees F. (Ideal range is 65-68 degrees F.) Check pickles on day 3 to see if fermentation is complete. Look for all 3 signs of fermentation to be present. These are: cloudy brine, pickles tasting tangy and sour and pickles being a dull green color. If not all 3 indicators are present, then wait another day and check. Continue to check and look for all indicators, this should not take longer than 10 days.
- Once you are satisfied pickles are ready, then start to place them vertically into mason jars. Each jar will hold approximately 12 pickles, depending on the original cucumber size. Make sure garlic, dill, coriander, peppercorns, grape leaves and brine are also placed in every jar. Screw lid on tightly and store in refrigerator.
Cup of Yum
Notes
- This recipe takes about 2 hours of food preparation, at least 3 days of fermentation time and finally about 45 minutes to place pickles in jars.
Nutrition Information
Serving
3pickles
Calories
86kcal
(4%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
2671mg
(111%)
Potassium
483mg
(14%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
1604IU
(32%)
Vitamin C
22mg
(24%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 483 pickles
Amount Per Serving
Calories 86
% Daily Value*
| Serving | 3pickles | |
| Calories | 86kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 2671mg | 111% |
| Potassium | 483mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 1604IU | 32% |
| Vitamin C | 22mg | 24% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.