FERMENTED (brined) PICKLES ~ crunchy & healthy!
Автор: Homesteading in North Florida
Загружено: 2022-05-31
Просмотров: 1121
Описание:
Ferments are tasty and so amazing for gut health.
Not enough cucumbers to can them up? Brine ferment to the rescue. They'll last for months in the fridge. The process is super simple and it takes nothing but salt and water.
Try them. Your gut microbiome and your taste buds will thank you.
Link to making fermented Sauerkraut: • How to MAKE SAUERKRAUT from scratch ~~~ th...
RECIPE:
Wash your cucumbers. This works best with pickling cucumbers as they are firm. Remove a small sliver of each end. Place in jar or other fermenting vessel of your choice. Add pickling brine: Dissolve 1 - 3 tablespoons of salt (don't use table salt, it contains anti caking agents) to a quart of water (if water is chlorinated, let sit in open container for 12 - 24 hours). For very cold temps, 1 tablespoon salt is enough. If it's really hot, use 3 tablespoons for a slower fermentation process. Make sure contents are submerged.
Close lid. If solid lid, burp the lid a couple times a day. If fermenting lid, worry not. Store in cool dark place until no more bubbles rise when vessel is moved.
Store in refrigerator.
ENJOY! :)
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