The Easiest Probiotic Food You Can Make | Fermented Dill Pickles

Real probiotic food doesn’t have to be expensive or complicated. 🥒🌿 These naturally fermented salt & dill pickles are made from an old family recipe passed down from my great-grandmother — with just a few simple ingredients and a traditional 2% salt brine. No vinegar, no complicated equipment — just vegetables, salt, water and time. The natural fermentation process creates that wonderfully tangy, fresh flavor while turning simple cucumbers into a naturally fermented, probiotic food. A simple vegan recipe inspired by traditional ways of preserving food — and a delicious addition to a longevity-focused diet. Save this recipe and make a jar for yourself. 💚 🛒 PRODUCTS I USE Glass preserving jar 51 oz / 1,5 L: 🇺🇸 US, Canada & International: https://link.amazon/B00Uo2h6T * 🇩🇪 Germany: https://amzn.to/4iGkGw8 * Fermentation Glass Weights: 🇺🇸 US, Canada & International: https://link.amazon/B0e40Yfyk * 🇩🇪 Germany: https://amzn.to/4cW3AXg * Rock Salt: 🇺🇸 US, Canada & International: https://link.amazon/B03p7VXPW * 🇩🇪 Germany: https://amzn.to/4ho2DbJ * *Advertising / Werbung – Affiliate links: I may earn a small commission from qualifying purchases at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. ________________________________ 🥒 RECIPE – PROBIOTIC SALT & DILL PICKLES If you enjoy simple recipes like this, feel free to support the channel with a like and subscribe. It really helps me keep creating more. VARIATION 1 1 × 1.5 L / 51 fl oz Glass Preserving Jar 7 Large Pickling Cucumbers ½ Bunch Fresh Dill 700 ml / 3 cups Boiled Water 14 g Rock Salt 4 Whole Garlic Cloves VARIATION 2 1 × 1.5 L / 51 fl oz Glass Preserving Jar 800 g / 1.76 lb Pickling Cucumbers ½ Bunch Fresh Dill ½ Red Bell Pepper 1 Red Onion 700 ml / 3 cups Boiled Water 14 g Rock Salt 🧂 THE 2% BRINE If you need more water to completely cover your vegetables, simply increase the amount of salt as well. The brine should always contain 2% salt relative to the amount of water: