Nutritional Wisdom with Carly Pollack

Fermented Dill Pickles

5 tbsp sea salt
2 quarts filtered water
4-6 leaves horseradish
6-9 cloves garlic, peeled
2 large heads dill
black peppercorns, to taste
red pepper flakes, to taste
mustard seeds, to taste
pickling cucumbers (enough to fill a 1/2 gallon jar)

Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of filtered water. In a half-gallon jar add a couple of the horse radish leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices. Pack half of your cucumbers tightly on top of the spices. (The longest ones work best at the bottom.) Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices. Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another horse radish leaf on top of the pickles as a cover between the pickles and the surface of the brine. Tightly cap the jar and ferment at room temperature for 3-5 days. Alternatively, place in a root cellar or cool basement for up to two weeks. The brine should turn cloudy and bubbly, and the pickles should taste sour when done. The warmer the fermenting temperature, the shorter the fermentation time, though a cooler fermentation temperature is desirable (less than 80°F). Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

1 1/2 gallon jar