3/4 lb snap peas, ends removed
3 cloves garlic, peeled
1 Tbs pink Himalayan salt
2 cups water
fresh dill, several weeks later
1) Dissolve the salt in the water, at room temperature. Never use iodized salt to make this brine, as it will prevent the fermentation process from occurring.
2) Stuff snap peas and garlic into a quart mason jar. Try to wedge them in tightly. Place a pickle pebble on top, to keep them below the brine.
3) Pour brine in carefully and make sure there's enough to cover all the vegetables. Cover with an airlock lid.
4) Set aside in a cool place, out of direct sun. After 2-3 weeks, test the ph. Once it's below 4, wedge in the fresh dill and place it in the fridge. Remove the dill after one week and enjoy!
Review: I began this recipe on 9/12/2015. On 10/14/2015, the ph finally got below 4 and I could put the dill in. The dill was removed on 10/25/2015 and we got to enjoy this goodness. These are definitely pickles. They're dilly, they're salty, they're crisp. And, oddly addictive. I would never have expected these to be so good, but they're amazing. They're also full of all sorts of prebiotics and probiotics, since they're lacto-fermented.