Today's homesteading activity is making Lacto-Fermented Kosher Dill Pickles! So quick and easy to make and so healthy and delicious. Goes great with just about anything...with any kind of burger or sandwich, cut up in a salad, as a snack, even with eggs in the morning. Sometimes I will eat one just for the digestive enzymes after a heavy meal. They are so yum!
These are some crazy weird new jars I got, long and thin, but they work great. Pint and a half mason jars. I got them by accident but they are actually really fun looking. Anyway...Pickles!!!
Ingredients:
-Cucumbers: As many that fit whole in the jar, or I also slice them in quarters.
-Sea Salt: I use about 1 1/2 teaspoons. You want the brine to taste salty but not overly salty.
-Dill (Dried or Fresh): About 1 1/2 teaspoons. I'm an eyeballer. So any recipe you get from me, play with! Just assess how much dill you want with your pickles!
-Raw Garlic: 2-3 cloves sliced
-Mustard Seeds: 1-2 teaspoons...Eyeball it! :)
-Filtered Water
Put cukes in jar. Put the salt and spices in. Fill with filtered water, cap well and shake to mix. Let sit out at room temperature for 3-5 days, check them after 3 days and see if they are sufficiently pickley tasting! Put in cold storage and enjoy!!!
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