Sour pickles recipe
Fermented food recipes that you can prepare at home with only a few basic ingredients. Includes the sour pickles
Servings 4 people
Calories 161kcal
Cost 12
Ingredients
- 1 gallon 16 cups pickling cucumbers, nonwaxed
- 2 bunches of fresh dill
- 16 cloves garlic whole and peeled
- 3 tablespoon pickling spices peppercorns, mustard seeds, bay leaves, cloves
- 5 or 6 tablespoon sea salt
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, nonwaxed
- Place the cucumbers, dill, garlic, and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.2 bunches of fresh dill, 16 cloves garlic, 3 tablespoon pickling spices, 5 or 6 tablespoon 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.
- 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.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 507mg | Potassium: 1338mg | Fiber: 8g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 32mg | Calcium: 164mg | Iron: 2mg