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