Get natural probiotics from fermented cucumbers.
Probiotics are naturally occurring bacteria that go a long way to promoting good health. They are beneficial in boosting immunity and digestion and in reducing eczema and infections. The fermenting process creates a healthy dose of probiotics that you can absorb as you enjoy delicious pickles in sandwiches and salads or just on their own for a tasty, nutritious snack. This recipe makes eight one litre jars of pickles. Pickles will last for up to two years, stored in a cool, dry place.
Tip: Use salt that does not contain anti-caking ingredients or iodine such as pickling salt, sea-salt or kosher salt. Pickling salt is recommended as it has finer granules for quick absorption.
- Large container or bathtub to soak cucumbers in
- Large stock pot
- 8 x 1L jars with lids
- Kitchen shears, herb shears or vegetable knife
- Measuring cups
- 3kg of 7 – 10cm long pickling cucumbers
- Water and ice cubes to soak cucumbers in before pickling
- 4c white vinegar or 2c white vinegar and 2c apple cider vinegar
- 12c water
- ⅔c pickling salt
- 16 cloves garlic
- 8 sprigs fresh dill and 8 heads fresh dill
- Pickling spice to taste (see recipe)
- Fill sink or large container with water and ice cubes. Wash cucumbers and place in iced water for at least 2 hours and no longer than 8 hours. Keep adding ice to maintain chilled temperature.
- To make brine, combine vinegar, water and pickling salt to large stock pot and place over medium heat. Bring to a rolling boil and turn off element. Place lid over pot to keep brine hot.
- Sterilise jars and lids. Use this guide or put through dishwasher and boil lids for 10 minutes.
- In each jar place 1 clove of garlic and one head of dill. Cut off the tip of the cucumbers and fill each jar with as many cucumbers as will fit. Add 1 more clove of garlic, 1 sprig of dill and 1 tsp of pickling spice.
- Fill jars with hot brine to rim of jar. Wipe the rims clean and then place on lid and seal by turning upside down and inserting in cold water for 10 minutes. Do not place jars on top of each other.
- Store for 8 weeks before eating. Refrigerate pickles after opening.
On a related note:
How to Sterilize and Seal your jars for Pickling