Making fermented pickles is one of the quickest, easiest and most rewarding fermenting recipes to try. I made these the other day, and, wow, they came out great. Fermenting veggies has been around for thousands of years and done by cultures around the globe. It’s always fun to give this to someone who’s never had anything fermented because they just don’t believe you: ‘It must have vinegar in it’ is the consistent response I get.
Sorry folks, but using vinegar came about to give the illusion of fermentation, but, sadly, minus all the health benefits. Fermentation delivers a delicious product that’s packed with extra nutrition in the way of probiotics and increased vitamins, especially vitamin C. Not to mention, fermentation is such a cool science project, even your five year old will love it: mine did!
When I first began fermenting pickles, I would cut up the pickles into slices. I wouldn’t do that if I were you: the fermented pickles remain crunchy for about a day after opening and then turn to mush. That seemed to be a consist problem, until I read somewhere that leaving the pickle whole results in a nice crunchy pickle that is preserved for a few months. Yup, that was probably the original intention of fermenting: preservation through those long winters without food. It happened to increase the health benefits. So much for us knowing more than our ancestors.
Enjoy this easy recipe:
- 4-5 small cucumbers (enough to fit into a one quart glass canning jar)
- 1 tablespoon mustard seds
- 2 tablespoons fresh dill, chopped
- 1 tablespoon sea salt (I used Celtic Sea Salt)
- 4 tablespoons whey (taken from soured raw milk)
- enough water to cover pickles and leave a one inch space at top of jar
Place all ingredients into jar, close tightly, shake lightly and leave on your counter for 3 days. Enjoy!
This recipe was taken from “Nourishing Traditions Cookbook” by Sally Fallon.
This post is part of Kelly The Kitchen Kop’s Real Food Wednesday!