Salty and with a hint of garlic, kosher dill pickles have somewhat become what we all expect from a pickle–at the very minimum. What most people don’t realize is that this is a very healthy fermented food, great for your microbiome, immunity, mental health, weight management and more! Check out this simple recipe:
- 5 TBSP of sea salt (Celtic or Himalayan preferred)
- 1/2 gallon of filtered water
- 5 horseradish leaves
- 8 cloves of peeled garlic
- 2 heads of dill
- 7-10 pickling cucumbers (as many as you can fit into a 1/2 gallon jar)
Stir in the sea salt into the water until it is fully dissolved.
Put your dill, 4 of the garlic cloves and 2 horseradish leaves at the bottom of your jar. Then put half of your cucumbers on top, pack them in as tightly as possible.
Put the rest of your garlic and 2 more horseradish leaves on top of the first layer of cucumbers.
Add the rest of your cucumbers on top of the second layer of garlic/horseradish leaves.
Pour your water (brine) into the jar, leaving only 1/2 inch or so at the top. Put your last horseradish leaf on top.
Make sure the cucumbers are completely submerged, screw the lid on tight so there is a complete seal.
Let sit at room temperature until the brine turns cloudy and bubbles form at the top. Make sure to let out excess pressure daily until this occurs.