I’ve got a great recipe for all the sweet pickle lovers out there! These are fermented and are both sweet and spicy. They’re wonderful on a grass-fed burger!
Fermenting pickles requires a salt brine instead of vinegar. It is simple to make.
Simply combine 6 TBS fine sea salt – I like Real Salt – (or 9 TBS coarse) with 8 cups of water and stir to dissolve. You’ll need about 2 cups of the brine for this recipe.
Either start with freshly picked cucumbers or soak older cucumbers for 30 minutes in an ice water bath. This helps retain crispness.
You’ll need something with tannins in it to add to the jar. This will also help keep the pickles crisp. I like to add a clean oak leaf to mine as they are prevalent in my yard. A grape leaf or black tea leaves will also work. Also, be sure to cut at least 1/16 of an inch off the blossom end (the rough outtie belly button looking bump not the smooth indented one) off each cucumber. If you don’t, the pickles will be mushy and that’s not fun.
- 3-4 kirby cucumbers
- 1/2 onion thinly sliced
- 1/2 cup raw honey or organic maple syrup
- 1/4 cup water kefir (use water kefir that has finished fermenting
- 1 TBS pickling spice or the following:
- 1/2 TBS celery seed
- 1/2 TBS mustard seed
- 1/2 tsp. dill seed
- 1 tsp. ground turmeric
- 2 cups (or more) brine
- Cut ends off cucumbers and slice 1/4 inch.
- Layer sliced cucumbers and onions in quart jar.
- Blend remaining ingredients (except brine) and add to jar.
- Add brine, filling to 1 inch below jar top.
- Lid tightly and leave at room temperature for 3 days.
- Test for desired fermentation and store in refrigerator.
Are you more of a sweet pickle or dill pickle fan?
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