Garlic and Dill Lacto-Fermented Pickles

Ingredients and Weight:

• 2 pounds Kirby cucumbers, thinly sliced
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/4 cup sea salt
• 1 head of garlic, cloves separated and peeled
• 1 tablespoon dried dill weed

Preparation Time:

• 15 minutes

Cooking Time:

• 14-21 days

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the cucumbers, water, apple cider vinegar, sea salt, garlic, and dill weed. Stir until the salt is dissolved.
2. Transfer the mixture to a clean, wide-mouth glass jar with an airtight lid.
3. Press down on the cucumbers to release any air bubbles and submerge them in the brine.
4. Seal the jar tightly and store it in a cool, dark place for 14-21 days.

Nutritional Information:

• Calories: 15 per 1/4 cup serving
• Fat: 0g
• Carbohydrates: 3g
• Protein: 0g
• Sodium: 250mg

Dish Characteristics:

• Tangy and savory
• Crisp and refreshing
• Packed with probiotics for gut health

User Comments:

• "These pickles are so flavorful and add a great tang to any dish."
• "I love the dill and garlic flavors. They're perfect for sandwiches and salads."
• "These are the best pickles I've ever tasted. They're so easy to make, too."

Special Precautions and Tips:

• Use clean and sanitized jars to prevent contamination.
• Keep the pickles submerged in the brine at all times.
• If the pickles develop mold, discard them immediately.
• The pickles will keep in the refrigerator for up to 6 months.