Easy Fermented Dill Pickles

I love pickles! When I was a kid, I spent my summers at the pool where I would order a Moon Pie and a delicious dill pickle.

I had no idea that pickles could be supremely healthy and actually probiotic until I read Nourishing Traditions by Sally Fallon Morell. It’s traditional to make pickles in summertime when cucumbers are in season. Modern pickles are canned with vinegar — which doesn’t do jack for your digestive system.

Lacto-fermented pickles, on the other hand, are akin to eating yogurt or drinking kefir. If you are not a fan of eating a pickle spear or a whole pickle, make pickle relish and add it to your tuna, egg or potato salad to give a probiotic boost.

Equipment Needed for This Recipe

Glass jar with lid, quart size

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