Got a bunch of cucumbers in your fridge? Make our Fermented Dill Pickles!
Fermented pickles offer you billions of probiotics – they’re not only delicious, they’re also full of immune-boosting properties.
Did you know you can make a significant impact on your microbiome in just 3 DAYS of shifting your diet? It’s incredible how quickly those probiotic organisms work! And a healthy gut isn’t just great for your immune system, energy, mood, and digestion – it’s also important for your hormone health.
A healthy gut microbiome helps with the absorption of nutrients and the elimination of toxins, including excess hormones like estrogen. Adding in one serving of fermented veggies daily helps balance the hormone levels in your body.
If you haven’t noticed already, hormones are a big topic in the Conscious Cleanse right now since we’re offering our new Hormone Harmony Track for the first time to our September cleansers. Why are we so big on hormone health? Hormones play a critical role in everything from energy levels to mood, sleep, weight management, and overall well-being.
So if you need some help with your hormone health, whip up a batch of these tasty pickles!
Our Fermented Dill Pickles take only 10 minutes to prep, will be ready to eat in just three days, and will last in your refrigerator for up to 9 months (though you might eat them faster than that!).
This recipe is for spears, but you can use pickling cucumbers (no chopping = less prep time) or slice your cukes into discs if you prefer.
With fermented love,
The Conscious Cleanse Team
Fermented Dill Pickles
Yield: 4 quarts of pickles
Ingredients:
- 1 packet starter culture (we’ve had great success with Cutting Edge Cultures and Body Ecology)
- 1 cup filtered or spring water, plus more to fill the tops of the jars
- 8 – 10 medium cucumbers, cut into spears that will fit into quart size mason jars
- 6 tbsp Celtic sea salt
- 2 cloves garlic, finely chopped
- 2 tbsp whole coriander seeds
- 3 tbsp fresh dill, chopped (including some stems)
- 1 tsp whole peppercorns
- 1 tsp red pepper flakes (optional)
Instructions:
In a small bowl, place starter culture and one cup of water, mix to combine and set aside. In a medium bowl, place salt, garlic, coriander seeds, dill, peppercorns, and red pepper flakes (if using). Stir to combine.
Place cucumbers into 4 quart-sized mason jars. Divide spice mixture evenly between 4 quart-sized mason jars. Divide culture starter evenly into each jar. Top with more filtered water and secure with a tight-fitting lid.
Place jars on the counter, out of direct sunlight, and leave them there for 3 days. Check everyday to make sure the pickles are submerged under water, pressing them down or adding more water if necessary. Transfer to the refrigerator and enjoy!
If you liked these pickles, we invite you to join our online community! When you sign up you’ll receive regular healthy lifestyle tips and new recipes. As a welcome-gift, we’ll send you our FREE Taste of the Conscious Cleanse eCookbook to get you started with more clean eating recipes.
Welcome! We’re so glad you’re here.
