Lacto-Fermented Pickles with Garlic Scapes

garlicky dill pickles
Garlicky dill pickles
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Ingredients

Adjust Servings:
6 Pickling cucumbers
5 Garlic scapes chopped 2-inch pieces
3 sprigs Fresh dill snipped
1 tbsp Sea salt
Water

Nutritional information

95
Calories
0.7g
Fat
22.9g
Carbohydrate
4.1g
Protein
0mg
Cholesterol
13mg
Sodium
  • Gluten Free Recipes
  • Vegan Recipes
  • Vegetarian Recipes
Ingredients

Lacto-Fermented Pickles with Garlic Scapes

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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:

Ingridiens for Lacto-Fermented Pickles with Garlic Scapes

So, how do you make Lacto-Fermented Pickles with Garlic Scapes?

Steps to make Lacto-Fermented Pickles with Garlic Scapes

1
Done
2

Prepare the cucumbers

Wash the cucumbers and trim the very ends. Slice them lengthwise.

2
Done
2

Place the veggies in a jar

Arrange the cucumbers and garlic scapes with the dill in a 1 pint jar wide-mouth mason jars with a metal lid.

3
Done
1

Add salted water

In a small jug or bowl, mix the salt and water together. Pour the mixture into the jar.

4
Done
1

Top up with water

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.

5
Done
3d

Store

Screw the top on the jar tightly and allow the lacto-fermented pickles a minimum of three days to rest at room temperature.

6
Done

Open

When you open the jar the liquid inside should be pretty fizzy. This means that the lacto-fermentation process was successful.

7
Done

Serve

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.

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

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(5.0)
Total Reviews: 1
Athina

Thanks for sharing this recipe! Well done!

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