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    How to Make Your Own Fermented Foods: Pickles

    Pickled Dill Cucumbers Recipe

    (Makes two quart jars of pickles)


    • Approximately two pounds of cucumbers
    • Four dill fronts per quart jar. (You can use any herb or spice you prefer, such as cilantro).
    • 1 teaspoon each of coriander seeds, mustard seeds, and peppercorns (black or Szechuan)
    • 1 clove garlic per quart
    • 4 cups filtered hot water with dissolved two tablespoons sea salt or Himalaya salt, allowed to cool to room temperature. (Use only filtered or distilled water—not water straight from the tap)
    • One large cabbage leaf


    • Cut ends off the cucumbers to allow brine to penetrate the fruit, which will make the pickle crisper. leaving the ends on can sometimes create a mushy pickle. Slice cucumbers into spears or rounds, as preferred
    • Start with adding the dill and herbs into the bottom of the jar, followed by the spices and garlic.
    • Pack pickles in closely, and make sure there is room for them to be submerged at least one inch below the water surface in the jar
    • Pour in the brine (remembering to cover the top of all the cucumbers and ingredients) but leaving a small amount of air at the top for the fermentation process
    • Close lid, but not as tight as possible. Make sure it’s closed, but loosely.
    • Allow to sit in warmest room of the house, but not in direct sunlight, to pickle for 4-7 days
    • Check on the 2nd day for any scum that has developed on the top of the water surface, and remove with a slotted spoon.
    • The longer you ferment the stronger the flavor but also the greater propensity towards mushiness.
    • Once they are done fermenting, they need to be stored in the refrigerator, and will then last for several weeks.


    CLEANSE Adviser Barbara Mendez is a Nutritional Consultant, Registered Pharmacist and CLEANSE Adviser practicing in New York City.

    Originally posted on Barbara Mendez Nutrition

    Illustration: Marcella Art & Illustration

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