Garlic & Dill Probiotic Pickles

Our garden has been producing a lot of cucumbers so I made my first attempt at dill pickles. They came out tasting great and they even have some great added benefits. Garlic provides a nice boost to the immune system working like a natural antibiotic. Read more about garlic benefits in my post How to Make Fermented Garlic.

The pickles in this recipe are lacto-fermented becuase of the addition of the water kefir grains in the brine.   Lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium and other lactic acid bacteria (commonly known as probiotics). Probiotics are the friendly bacteria that live in our gut and keep the unwanted bacteria under control.  Read more on probiotics in my post Probiotic Foods for Optimum Health. Probiotics support healthy digestion and a strong immune system. Everyone can benefit from eating more probiotic foods.

This recipe is very easy to make and most of the ingredients are probably already in your pantry or refrigerator.

Garlic & Dill Pickles

• 1 tbsp dried dill weed
• 3  tsp sea salt
• 2 cloves garlic, chopped
• Filtered water
• 2 large cucumbers, cut into slices
• 1 quart size mason jar
• 1 tbsp. water kefir grains, you can get this from Cultures for Health

Fill mason jar with dill, sea salt, garlic, kefir grains, and ½ cup water. Stir to dissolve the salt. Slice the cucumbers and fill the jar with the slices. Add enough water to the jar to cover the cucumbers completely to avoid any mold growth. Leave an inch of room at the top. Let sit for 3-5 days in room temperature, then refrigerate. The longer they sit the stronger they will taste.

Do you make pickles? What is your favorite recipe?