Lacto-Fermented Dill Pickles

• 1 1/2 tablespoons sea salt per quart, litre of water
• 4 1/4 cups water /quart unchlorinated
• fennel seeds handfull
• 10 black peppercorns
• 1 tablespoon mustard seeds
• 7 cloves
• 6 cloves garlic sliced
• 10 cucumbers small to medium sized, washed
• 2 dill flower heads and leaves
• coriander seeds handfull
• 1 horseradish (root) sliced, to keep cucumbers firm

1. Add the salt to a bottle of water and shake it until it dissolves.
2. Give your cucumbers a good wash and put the spices and garlic into the jar.
3. Pierce the cucumbers with a fork a few times so the brine will penetrate into them.
4. Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

salt, water, fennel seeds handfull, black, mustard seeds, cloves, garlic, cucumbers, dill, coriander seeds handfull, horseradish

Taken from www.yummly.com/recipe/Lacto-Fermented-Dill-Pickles-1659391 (may not work)