Here's a pickling recipe I found, I am just using 1.5 liter jars so reduced the ingredients a bit. I've got 2 jars going now, bio-cucmbers are on sale this week so time to load up, the ones in my garden will still take quite a while to grow.
These are a favorite of many and a lot of people miss them when going on a Paleo diet, but the naturally lacto-fermented kind are perfectly healthy, crunchy and sour. This version is flavored with garlic and dill. Your garlic too will lacto-ferment and can be enjoyed afterwards as it will be packed with flavor.
Ingredients
- 1 gallon (16 cups) pickling cucumbers, unwaxed;
- 2 bunches fresh dill;
- 16 cloves garlic, whole and peeled;
- 3 tbsp pickling spices (peppercorns, mustard seeds, bay leaves, cloves, …);
- 5 or 6 tbsp sea salt;
Preparation
- Soak the cucumbers in cold water for a few hours then scrub them thoroughly to to prevent any mold from forming during the fermentation process.
- Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.
- Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt and fill the fermentation jar with the brine so it covers the cucumbers.
- Cover the jar place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.
- A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
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