How to preserve a little bit of summer in your kitchen!
Picking season is here.
Summer’s bounty will soon become soggy unless you eat it all quickly or turn it to pickle. How you eat them is up to you and I will offer you some advice on pickling.
There are 2 kind of pickles: fermented pickles and vinegar brined pickles. Both are good, but I think fermented pickles are better for your gut and digestion. There is something magic about leaving the beneficial “lactobacillus”, do the pickling.
Lactobacillus consume the sugars found in vegetables and fruits (technically cukes are fruits) and converts them into lactic acid which kills bacterias, virus, fungus and parasites. In addition, fermented foods-provide probiotic for your gut.
You can ferment any vegetable. My favorite is a good pickled cucumber.
- 4-5 pickling cucumbers
- 11/2 Tbsp sea salt
- 2 cloves garlic
- 1tsp mustard seeds
- 1 fresh chili pepper 🌶 cut in half
- 3 oak leaves
Wash cukes and slice into 1/4.
Poor water into 1/4 glass jar 3/4 full.
Add salt and mix to dissolve, then add garlic, spices and oak leaves
Place cucumbers in vertically.
Make sure veggies are covered completely in the brine.
Cover with a cloth or loosely fitted lid and set out on your counter
After a week taste you pickles. The longer it goes the more sour the taste.
Then refrigerate, they will last for a month.
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