Fermented Sour Dill Pickles
Print Recipe
- 1 handfull Fresh Dill
- 3 cloves Fresh garlic
- 1/2 sliced onion (optional)
- fresh cucumbers (enough to fill your jar)
- 3 tbsp sea salt
- 1 quart hot filtered water
- 1 green or black tea bag (this is optional but helps keep pickles crisp)
In your clean glass jar place dill and garlic on the bottom
Fill the jar with as many fresh cucumbers as you can fit
Use a glass measuring cup to mix together the salt and water to make a brine, stir until completely dissolved
Pour the prepared brine over the cucumber in the jar.
Put your tea bag on top and cover with a lid. An airlock lid is ideal but a plastic lid will do just fine.
Allow the jar to sit at room temperature for 3 days. Taste your pickles, if they have fermented to your liking, move them to the fridge.