Pickle recipe Index
Making Vegetable Pickles
on your
Kitchen Counter
(no canning or cooking involved)
This is a fascinating process to watch the natural fermentation of all kinds of fresh vegetables in a brine turn into pickles.
You don't need to be exact on the recipe but rules of thumb are good. Too much salt is going to make the pickles salty. That doesn't mean they are ruined. In generations past when
pickling was one of the few ways to preserve food for the winter
extra salt helped. The pickles were then soaked in water till the salt was extracted.
So much has been written about how good fresh fermented vegetables are for you. Like acidophilus it puts good bacteria into your system that aids in digestion and kills nasty bacterias.
It is important to use non reactive container such as glass bowl, although some food grade plastics will work, I wouldn't use metal, except for stainless steel.
Kosher salt I always have around so I used it for this recipe, however pickling salt is great as it doesn't need to be dissolved in hot water.
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INGREDIENTS;
1/4-cup, kosher salt (3 tablespoons pickling salt)
*( Stay away from salt that has iodine in it if you can.) If using
pickling salt you don't need to boil the water.
For Kosher salt, (1 cup boiling water)
2 pounds fresh vegetables, like cauliflower, green and yellow
zucchini, carrots, celery , onions , and green tomatoes. ( it is important to thouroughly wash the skin of the cucumber=
as it can contain harmful bacteria from soil.)
5 cloves or more garlic, peeled and smashed
1 large bunch dill, fresh and with flowers OR 2 tablespoons dried dill and 1 teaspoon dill seeds,
and/ OR a tablespoon of coriander seeds
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In a large glass bowl, combine the salt and boiling water; stir to dissolve the salt.
It will look cloudy at first and then turn clear when it dissolves.
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| Add a handful of ice cubes to cool down the mixture,
The ice cubes will melt quickly.
You want to end up with roughly a quart of water in the bowl.
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| CONTINUE THE RECIPE HERE |
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