Make Your Own Pickles in Just Weeks! No Vinegar!

Learn how to make traditional lacto fermented pickles at home, without vinegar, ready in just weeks.
This video explains the process of creating crunchy dill pickles using a salt brine, perfect for those new to pickling cucumbers.
These fermented pickles are not only delicious but also packed with probiotics, offering a healthy addition to any meal.

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Ingredients:
cucumbers (my recipe uses 2 kg, but you can make as many as you like)
7 glass jars (800 ml volume) - that's for you to know how to calculate how many jars you need for your cucumbers
iodine-free salt - 1 tablespoon (20g) for each liter of water
carrots, dried dill, garlic, peppercorns, mustard seeds, horseradish

How to:
1. Wash the cucumbers thoroughly
2. Fill the jars with cucumbers, carrot sticks, horseradish sticks, garlic cloves, a few peppercorns, 2-3 bay leaves, and 1-2 sprigs of dried dill
3. Bring the brine to a boil
4. Pour it hot over the veggies
5. Let it sit for 24 hours, then put the brine back to the pot and bring it to a boil again, then ladle it to the jars
6. Wait another day, then repeat step 5
7. Close the lids tightly, and store the jars in a cool, dark place
8. Pickles will be ready to eat in about 2-4 weeks (depending on the air temperature - the warmer it is, the sooner)

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