Foryoueats: Lacto-Fermented Dill Pickles Recipe

Name: Foryoueats: Lacto-Fermented Dill Pickles Recipe
Total time: 10 min
Ingredients: 1/4 cup plus 2 tablespoons pickling salt or other pure salt (3 3/4 ounces/105g), divided; 10 pickling cucumbers (number-one or number-two-size; see note); 3 tablespoons whole mustard seed, divided; 1 tablespoon whole allspice; 1 tablespoon whole juniper berries; 1 tablespoon ground turmeric; 2 teaspoons coriander seeds; 5 whole cloves; 1 teaspoon ground ginger; 2 bay leaves, crushed; 1 small (2-inch) cinnamon stick, broken into pieces; 1 whole star anise, broken into pieces (optional); 1/4 cup thinly sliced white onion (from about 1/4 medium onion); 2 cloves peeled garlic; 1 stem of whole, mature dill weed, including flower, or a medium-size tuft of young feather-like dill; 1 quart water (1 liter), preferably distilled

foryoueats.com

This lacto-fermented dill pickle recipe creates tangy, crunchy pickles with a delicious blend of spices. Using pickling cucumbers, mustard seed, allspice, juniper berries, and more, these pickles...

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Ingredients

1/4 cup plus 2 tablespoons pickling salt or other pure salt (3 3/4 ounces/105g), divided
10 pickling cucumbers (number-one or number-two-size; see note)
3 tablespoons whole mustard seed, divided
1 tablespoon whole allspice
1 tablespoon whole juniper berries
1 tablespoon ground turmeric
2 teaspoons coriander seeds
5 whole cloves
1 teaspoon ground ginger
2 bay leaves, crushed
1 small (2-inch) cinnamon stick, broken into pieces
1 whole star anise, broken into pieces (optional)
1/4 cup thinly sliced white onion (from about 1/4 medium onion)
2 cloves peeled garlic
1 stem of whole, mature dill weed, including flower, or a medium-size tuft of young feather-like dill
1 quart water (1 liter), preferably distilled