Pickled Foods


raw picklesRaw pickling is an excellent way of getting more fermented, probiotic foods into your diet.

Cucumbers are the most obvious food to pickle (the original pickle!), but increasing the variety of foods you pickle can keep your tastebuds satisfied year-round.  A few variations we particularly enjoy are

Kohlrabi

Beets

Ginger

When you pickle, you can either go for a simple salt-brine, or a tangy-sweet vinegar brine.  Here are some basics with links to additional recipes …

 

Salt Brine

Pack the vegetable into a quart size mason jar with a lid.

Dissolve 2 Tbsp SunFire Salt in 4 Cups of water and pour over the vegetables until covered.

Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.

Leave at room temperature until the vegetables are pickled (varying from 3 days to 2 weeks depending on the room temperature and hardness of the vegetable).

Store in refrigerator.

 

See also these recipes:

 

Sweet Vinegar Brine

Pack the vegetable into a pint size mason jar with a lid.

Dissolve 1/2 Cup Natural Sweetener (Honey, Agave or Palm Sugar) in 2 Cups of Apple Cider Vinegar

Add any desired spices and pour over the vegetables until covered.

Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.

Let sit overnight up to 2 days depending on the vegetable.  Stores for about 2 weeks in refrigerator.

 

See also these recipes:

 

 

 

Leave a comment

Your email address will not be published. Required fields are marked *