Lacto-Fermented Pickles, No Canning

subheading: INGREDIENTS FOR LACTO-FERMENTED PICKLES:

~Individual glass quart jars, a 1-gallon glass jar, or ceramic crock (with lids)

~Brine: For every 2 c water, mix in 1 Tbsp sea salt. With an abundance of cucumbers multiply that as many times as needed to cover all the cucumbers.

~Cucumbers (small to medium are perfect, but if they large, cut them into spears)

~A handful of fresh, clean grape leaves, optional (grape, oak, cherry, raspberry, & blackberry leaves supply tannins to keep the pickles crunchy)

subheading: OPTIONAL ADDITIONS TO MAKE OLD-FASHIONED DILL PICKLES: PER QUART:

~2 to 3 medium cloves of garlic, peeled, & roughly chopped (to taste)

~1 tsp whole dill seed (I use 2 sprigs of green seed heads from garden)

~½ tsp whole coriander seed (I used ground)

~¼ tsp whole mustard seed

~¼ tsp whole peppercorns (I used tellicherry peppercorns)

~¼ tsp fennel seed (optional~ I didn’t have any on hand)

~⅛ tsp red pepper flakes (I used small pieces of dehydrated hot pepper from last summer)

Directions at deeprootsathome.com

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