Paleo Sour Dill Pickles
Paleo Sour Dill Pickles offer far more than just a delicious tang. They represent a bridge between our culinary past and nutrition.
Servings 64 people
Calories 10kcal
Cost $10
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.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 474mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.2mg