Naturally fermented Dill Pickle recipe! [View all]

[Saviolo]

So, full disclosure, my hubby (Chef Caleb on our channel) isn't 100% sure if these are totally kosher, or what's required to make them so, but these are the same style of pickle. The sour flavour in these pickles comes completely from the lactobacilli and the fermentation process and not vinegar (there is no vinegar in these pickles!). We use these a lot, and they're really delicious. We like the slight heat that's added when you toss in a couple of dried pepper pods. You can also add peeled garlic cloves to this (be very cautious to not get any cross-contamination with the roots of the garlic, as that is a possible vector for botulism).

Important to use local produce for these, because imported produce may be irradiated to improve shelf life, and the irradiation process tends to kill the LAB on the surface of the vegetables, which means they will not ferment properly. It is still possible to do it if you inoculate your pickles with brine from a previous batch, or a bit of some other unpeeled veggie, or even a bit of veggie peel. Beet, radish, and turnip could be used.