|72 h||0 min||4|
|1/2 tsp||Mustard seeds|
|1/2 tsp||Coriander seed (cilantro)|
|1/2 cup||Dill, fresh|
|2 tbsp||Sea salt|
|2 cup||Water, filtered (as needed)|
1. Place garlic, spices and dill into a 1-quart mason jar.
2. Stuff as many cucumbers as you can fit into the jar.
3. Dissolve salt in 2 cups of water, then pour into jar until cucumbers are completely submerged. Add extra water if needed.
4. Close jar (not too tight) and let sit at room temperature for 3 days. After 3 days, remove the lid to let some of the gasses escape. Taste test, then place jar in fridge to slow fermentation. Process should take 3-7 days.
To make AIP friendly substitute coriander with parsley and omit mustard seeds.
Great food source of probiotics, which have been shown to improve immune function as well as digestive and heart health