Lacto-fermented “Sweet & Spicy” Pickles-These pickles are slightly sweet with just a hint of spicy-ness. They taste similar to a bread and butter style pickle, but with the added benefits of lacto-fermentation.
Fermented Dill Pickles: 3-4 lbs of cucumbers, 2 cloves chopped garlic, 3T dill seed, 2T coriander seed, 1t mixed peppercorns, 1t juniper berries, 1/2t red pepper flakes, 1/2-1c kefir water or whey. Cut cucumbers into spears. Pack tight into jars. Mix together other ingredients. Pour over cucumbers, leaving 1 1/2 inch at top, set at room temperature 3 days, then store in fridge.