This Lacto-Fermented Pickles with Garlic Scapes recipe is a great one to try when you’re starting out with lacto-fermentation. Lacto-fermentation is a method by which vegetables are preserved through the process of fermentation using beneficial bacteria. This method is much less time-consuming than traditional canning methods. You don’t even have to sterilize the jar and lid – just make sure that you’ve run them through the dishwasher first.
Lacto-fermentation was a very popular way to preserve food in the past. When we lost touch with the technique, we also lost touch with the multiple health benefits it brought. The pickles that result from this recipe taste absolutely delicious and they are full of beneficial bacteria and enzymes too. So if you are looking to improve your gut health, this recipe is a winner!
To make my version of Lacto-Fermented Pickles with Garlic Scapes, you will need the following ingredients:
Wash the cucumbers and trim the very ends. Slice them lengthwise.
Arrange the cucumbers and garlic scapes with the dill in a 1 pint jar wide-mouth mason jars with a metal lid.
In a small jug or bowl, mix the salt and water together. Pour the mixture into the jar.
Top up the jar with water so that the cucumbers and garlic scapes are completely covered and the liquid is about 1 inch below the top of the jar.
Screw the top on the jar tightly and allow the lacto-fermented pickles a minimum of three days to rest at room temperature.
When you open the jar the liquid inside should be pretty fizzy. This means that the lacto-fermentation process was successful.
I eat these straight from the jar, but you can serve them in salads or sandwiches!
This Lacto-Fermented Pickles with Garlic Scapes recipe is a simple and healthy way to make dill pickles. Try it out soon and come back to leave a comment letting me know what you think.
Thanks for sharing this recipe! Well done!
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