Step 1

Wash cucumbers, dill stalks and leaves in cold water. Then cover with water and set aside.

Step 2

Boil water for the brine. You will need as much water to completely cover the cucumbers.

Step 3

Sterilize the jar and its lid by washing them in the dishwasher.

Step 4

To the bottom of sterilized jar add dill, peppercorns, bay leaves and half of garlic, mustard and fennel seeds.

Step 5

Trim off both ends of cucumbers (this will help them stay more crunchy) and fit tightly as many as you can into the jar leaving about an inch of space at the top.

Step 6

Fit horseradish slices and the remaining garlic between cucumbers.

Step 7

Put one more dill umbrella on the top and sprinkle the cucumbers with the remaining fennel and mustard seeds.

Step 8

To make the brine dissolve salt in hot water and pour it into the jar.

Step 9

The cucumbers must be submerged fully in water and tightly placed so they don’t float above the water lever.

Step 10

Layer the leaves on top and cover the jar with cheesecloth, Let it sit at room temperature anywhere from 24 hours to 5 days days. After a couple of days you’ll see the color changing and the brine will turn a little cloudy. This is all good!

Step 11

Fermentation process takes anywhere from 24 hours to 5 days. The longer pickles ferment the healthier they become. I recommend starting with 24 hours – do a taste check, let them sit for another few days and check again. After 5 days I transfer pickles to the fridge.

Step 12

Lacto-fermented pickles can last for 1-2 weeks in the fridge (maybe longer, but we’ve always finished them before that).