Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles. You see, real pickles are naturally fermented through lactic acid fermentation – a process that conveys many benefits by encouraging the proliferation of beneficial bacteria.
I like to season them heavily with garlic and dill while alternating the more subtle flavors by using pickling spice or even dried hot peppers. The benefit of using garlic in your sour pickle recipe is that not only do you finish the week with true, delicious salty and sour pickles, but you also get to enjoy pickled garlic with all of its flavor coupled with thiamin as well as vitamins C, K and B6.
See recipe: http://nourishedkitchen.com/sour-pickles/#ixzz2mQcG0vX7
