Fermented Carrot Pickles

Source: Jammin' Crepes


1 bunch
bay leaves
stems fresh dill
1 clove
garlic (peeled and thinly sliced)
1 tablespoon
kosher or canning salt
3 cups
filtered water
clean 16 oz wide-mouth canning jars (or one 32 oz jar)
16 oz wide mouth jars


Mix salt and 3 cups warm filtered water in a large bowl until salt is dissolved.

Fill jars with carrots and all remaining ingredients. 

Add brine to cover all ingredients. Weigh down all ingredients with a canning weight or a small glass or jar, to keep below brine during fermentation.

Store at room temperature out of direct sunlight for about 5 days, skimming off any solids that form on the surface. Taste after 5 days. Continue to ferment at room temperature until desired tang has been reached.

Store in refrigerator. Best if enjoyed within one month.  (Recipe♦407)