27 Feb Pickles!
As some of you may know, I love the idea of fermented food, but am a little troubled about the whole DIY movement when it comes to fermented food. Where is the line, if there is one, between something being fermented vs simply being rotten? I was able to tame my squeamish self and give these a try as the benefits of fermented foods are impressive. Fermented foods contain gut-friendly bacteria which help immensely with digestion and boost our immune system among other things. And besides, who doesn’t love a crispy dill pickle?
I came across this recipe on a site called “Primally Inspired” – it’s a site with a huge following among the “Paleo” crowd.
These were easy peasy.
Here’s what I did:
- Clean and cut 2 organic cucumbers
- Stuff into a clean Mason jar – approx 1 L size.
- Top with chunks of garlic, fresh dill and peppercorns.
- You can certainly add other spices, but this is what I had on hand.
- Dissolve 1 T of sea salt in 2 cups of water.
- Pour salt water over cucumbers ensuring that the cucumbers are completely sumberged.
- Secure with a lid.
- Leave on your kitchen counter.
Check on day 3. You may need to leave them out longer until the desired taste/crunch combo is achieved. Mine were just right on day 3. If you leave them out too long they become soggy, and no one likes a soggy pickle! Once the desired taste is achieved, transfer to the fridge. This will stop the fermentation process. They will keep for up to 6 months, but I’m pretty sure they won’t last that long!