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  • Writer's pictureAndrea McAdow

Lacto-Fermented Pickles

That tangy flavor that's irresistible with the benefit of probiotic bacteria that will make your belly extra happy


5 tbsp salt

2 qts chlorine free water

pinch of black tea leaves

6 cloves garlic


pickling spices



1. Dissolve salt in water

2. Add leaves, 1/3 of the spices, and garlicto a canning jar. Add cucumbers.

3. Add brine leaving 1-2 inches at the top.Make sure cucumbers are submerged completely.

4. Cover with lid and allow to ferment for 3-4 days.They should look cloudy and bubbly.

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