When it comes to the Paleo diet, pickles are more than just a condiment; they’re a nutritional powerhouse steeped in an age-old tradition of preserving the harvest. But for health-minded Paleo enthusiasts, it’s not just about traditions; it's about the modern scientific understanding of gut health and the role of fermented foods. This recipe is spilling all the secrets behind crafting the perfect batch of Paleo Sour Dill Pickles — an invigorating blend of tang and crunch that's not only a flavorful addition to your diet but also a boost to your body's well-being. Whether you're an experienced home cook or a curious beginner, get ready to pickle your way to a healthier, more delicious life.
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Paleo Sour Dill Pickles
At the core of their small, slender shape, pickles are hiding an impressive nutritional profile. Low in calories and high in essential vitamins and minerals, pickles are a Paleo-diet-friendly snack that can be munched on without guilt. What truly sets them apart, though, is their status as a fermented food.
Pickles are created through the natural fermentation of cucumbers by Lactobacillus bacteria, which gives them that delightful tangy flavor and probiotic punch. Probiotics are essential for good gut health, aiding in digestion, and supporting the immune system. In a Paleo regimen, where emphasis is placed on natural, unprocessed foods, pickles become a hero item that combines history with cutting-edge dietary understanding.
Paleo Dill Pickles add punch to many recipes. Pair your pickles with other Paleo-friendly bites like Grilled Chicken or Wild-Caught Salmon. The combination of tang and crunch will keep things interesting and your taste buds satisfied.
Ingredients
Serves: 64 Prep Time: 15 minutes and 3 hours Ferment Time: 5-10 days
- 1 gallon (16 cups) pickling cucumbers, unwaxed
- 2 bunches fresh dill
- 16 cloves garlic, whole and peeled
- 3 tablespoon pickling spices (peppercorns, mustard seeds, bay leaves, cloves, …)
- 5 or 6 tablespoon sea salt
- 2 onions, chopped
- ¼ cup sea salt
How to Make Paleo Sour Dill Pickles
Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.
Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.
Cover the jar place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
More Vegetable Recipes
If you love veggies as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Paleo Sour Dill Pickles
Equipment
- 1 Fermentation Jar
Ingredients
Instructions
- Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.1 gallon 16 cups pickling cucumbers, unwaxed
- Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.2 bunches fresh dill, 16 cloves garlic, 3 tablespoon pickling spices, 2 onions, ¼ cup sea salt
- Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.5 or 6 tablespoon sea salt
- Cover the jar place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
- A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
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