Average Recipe
Prep Time
20 minutes

I make a few gallon jars of lacto-fermented pickles every summer. They keep in my refrigerator for up to 6 months! When making pickles, it is important to buy pickling cucumbers, often called gherkins, which have thinner skins and fewer seeds. Larger ones will need to be cut into spears, but smaller ones can be left whole. I like to separate them out and make one jar of small ones and another jar with spears.

1½ pounds pickling cucumbers
½ bunches fresh flowering dill
4 cloves garlic chopped
1 tablespoons pickling spice
1 grape leaf (or sour cherry leaf)
2 cups filtered water
1 tablespoons sea salt