Dash Go DES001 Gebruiksaanwijzing & receptenboek - Pagina 10

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RECIPES

Lactofermented pickles

INGREDIENTS

2 lbs. Kirby cucumbers (or any other

•

pickling cucumber)

1 qt. spring, distilled or filtered water

•

3 tbsp iodine-free sea salt

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1/2 tsp coriander seeds

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1/4 tsp black peppercorns

•

2 garlic cloves, crushed

•

2 sprigs dill

•

1-2 fresh grape leaves (optional)

•

RECIPES

Directions

Slice the cucumbers with the Thick

Slicer. Place cucumber, coriander

seeds, peppercorns, garlic, dill, and

grape leaves in a clean jar. You can

use one half-gallon mason jar or

several smaller jars if preferred.

In a bowl, stir the water and salt until

the salt completely dissolves. Fill the

jar with the salt water mixture, leaving

1 inch of space at the top of the jar. If

the cucumbers rise above the brine,

weigh them down by placing a small

glass bowl or a brine-filled resealable

sandwich bag inside the top.

Cover with lid and leave out at room

temperature until the cucumbers are

pickled to your liking. Do not leave out

for more than 3 weeks. If using a jar

without an airlock, make sure to open

the jar daily to release the gases.

When the pickles are done, store in the

fridge and enjoy at your leisure.