Recipes — Pickles RSS



Rhubarb Pickles

This recipe yields about 1 quart of rhubarb pickles. Fermentation time will be approximately 2 weeks. Ingredients: 5 slender stalks (about 1 inch wide) of rhubarb, leaves removed, chopped into 1-inch pieces (the leaves are toxic, don’t use them) 2 teaspoons mustard seeds 3-4 garlic cloves (or to taste) Room temperature brine (1 Tbsp. of sea salt mixed into 2 c. water until dissolved) How-To Place all ingredients except brine into a 1 quart jar. Pour brine into jar, ensuring that there is enough liquid to submerge your ingredients. A weight or airlock can be used to keep rhubarb submerged and air out). Cover and let sit at room temperature for 2 weeks or until desired acidity is achieved

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Fermented Cucumber Pickles

Made the traditional way, by allowing cucumbers to ferment in a saltwater brine. Ingredients 1/2 gallon unwaxed pickling cucumbers, approximately 2-3 pounds 2-3 heads flowering dill 4 large bulbs garlic 4 tablespoons sea salt 2 quarts filtered water (you may have extra brine-save it in the refrigerator for another ferment) Instructions Rinse the cucumbers well to remove any dirt or debris (trim away any stems or flowers that might still be connected). If you’re using cucumbers that aren’t freshly picked, place in your sink or a large bowl with ice cold water. Let set 20-30 minutes. This will crisp them up. Peel the garlic, and drop it into your fermentation vessel. Then, add the pickling cucumbers and dill. Create a...

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