Fermented pickles, or pickles in brine, are not your average store-bought pickle! The pickles that you’re probably familiar with are made with vinegar and a high-heat canning process that kills most of the nutrients. Fermentation, on the other hand, uses no heat, a salt-water brine, and beneficial microorganisms that naturally preserve and enhance the nutritional value of your pickles! Read more about the benefits of fermented food

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How to Make Garlic Dill Pickles in Brine

It’s generally hard to find naturally, fermented foods on grocery store shelves because, a. they are hard to produce in mass quantities, and b. the gases that the fermentation process gives off posses a risk to jars exploding on shelves. I have, however, been buying Pickles in Brine from my grocery store–I did a little jump for joy when I found them tucked away on the bottom shelf!  If you see pickles that are made using brine (salt + water) instead of vinegar, you know that they’re fermented and have a much higher nutrient content–so try them out! I much prefer the taste of pickles in brine over traditional vinegar-based pickles.

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