Are you ready to elevate your snacking game with a burst of tangy flavor and gut-friendly goodness? Dive into the world of homemade "Probiotic Rich Dill Pickles"! Not only are these pickles a deliciously crunchy treat, but they’re also packed with probiotics that can boost your digestive health. In just 15 minutes, you can whip up a batch that will tantalize your taste buds and impress your friends. Get ready to transform ordinary cucumbers into a zesty delight that you won't be able to resist!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 jars
Ingredients
- 4 cups cucumbers, sliced
- 2 cups water
- 1 cup apple cider vinegar
- 1 tablespoon salt
- 1 tablespoon dill seeds
- 2 cloves garlic, crushed
Instructions
- Thoroughly wash and slice cucumbers into uniform spears or rounds, approximately 1/4 to 1/2 inch thick, ensuring consistent pickling.
- Sterilize four clean glass mason jars by washing in hot, soapy water and then rinsing thoroughly. Allow jars to air dry completely to prevent bacterial contamination.
- Peel and crush garlic cloves using a mortar and pestle or the flat side of a chef's knife to release their aromatic oils and enhance flavor profile.
- In a non-reactive saucepan, combine water, apple cider vinegar, salt, and dill seeds. Heat mixture over medium heat, stirring until salt completely dissolves, creating a brine solution.
- Pack cucumber slices tightly into sterilized jars, alternating layers with crushed garlic and ensuring minimal air pockets between cucumber pieces.
- Pour hot brine over cucumbers, leaving approximately 1/2 inch of headspace at the top of each jar to allow for fermentation expansion.
- Seal jars with clean, tight-fitting lids and allow to cool at room temperature for 1-2 hours before transferring to refrigerator.
- Let pickles ferment in refrigerator for 3-5 days, which develops probiotic cultures and enhances tangy flavor. Pickles will continue to develop complexity over time.
- Once fermented, pickles can be stored in refrigerator for up to 4-6 weeks. Always use clean utensils when serving to prevent bacterial contamination.
Tips
- Choose the Right Cucumbers: Opt for fresh, firm cucumbers, preferably pickling cucumbers, as they have a crisp texture that holds up well during the pickling process.
- Uniform Slices: Ensure your cucumber slices are uniform in thickness (about 1/4 to 1/2 inch) to promote even pickling and a consistent crunch.
- Sterilize Your Jars: Take the time to properly sterilize your mason jars to prevent unwanted bacteria from spoiling your pickles. Hot, soapy water followed by thorough rinsing works wonders!
- Customize Your Flavors: Feel free to experiment with additional spices or herbs like mustard seeds, red pepper flakes, or fresh dill for a unique twist on your pickles.
- Monitor Fermentation: After sealing your jars, keep an eye on the fermentation process. If you notice any bubbling, that’s a good sign that the probiotics are doing their job!
- Taste Test: Don’t be afraid to taste your pickles after a few days! The flavors will continue to develop, so you can decide when they’re just right for your palate.
- Store Properly: Once fermented, keep your pickles in the refrigerator and use clean utensils when serving to maintain their freshness and prevent contamination.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
