The Educated Eater Canada

Vinegar-free, Lactic-Acid-Fermented Pickles

 By: Susan Kingston, RHN – Montreal, QC

“Vinegar is found in many products, and although it is now used in a variety of pickles, it is not the best choice for our bodies. Vinegar feeds a fungus called Candida that lives in our systems, and can contribute to an overgrowth, causing damage to our gut lining, an imbalance in micro-flora, and a plefora of undesirable symptoms.

Lactic acid fermentation produces probiotic cultures similar to those found in kefir and yogurt, which makes traditionally-fermented pickles a healthy and tasty choice to boost healthy intestinal micro flora.

A healthy gut brings a healthy state of body and mind, so chow down on a pickle and enjoy the benefits!”

Ingredients:

• 6 quarts/ liters of pickle cucumbers
• 4-5 heads of fresh dill weed or 2 TBSP dill seed
• 1/2 cup of Himalayan sea salt
• 2 cups of raw cane sugar
• 6 cups water
• 6-8 sterilized mason jars

Directions:

1. Wash and soak cucumbers overnight.
2. Drain.
3. Split equal amounts of dill in bottom of jars.
4. Pack cucumbers in jar.
5. Put more dill on top. Make sure there is a 1″ space at top of jar for expansion.
6. Combine salt, sugar, and water in a pot, and bring to a boil.
7. Pour over pickles and seal.
8. Makes 4 liters. Cure for 6 weeks before eating.