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.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
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