Sticking with the theme of fermenting foods to strengthen the immunity, I thought it wouldn’t be complete without a great pickle recipe to add to the mix! I LOVE dill pickles but I’ve thrown many a cucumber away by making quarts of soggy, soft pickles much to mine and my families dismay! My pickle making reminds me of that old Andy Griffith episode where Aunt Bee makes those horrible “kerosene pickles” that her family tries to choke down to keep from hurting her feelings! Needless to say, we were all thankful when I came across this recipe! They are generally crispy and have a great taste. No canning and standing in the kitchen for hours to make these little gems!
Ingredients:
7 3/4 cups small pickling cucumbers
4-6 cloves garlic peeled
2 tsp. dill seed or 3 heads of fresh dill
1/4 tsp. loose black tea
4 Cups brine (4 cups water and 6 Tablespoons dissolved sea salt)
What you do:
Soak cucumbers in ice water for 30 minutes if not freshly picked. Cut blossom end off of cucumbers. Place peeled garlic, dill, tea and cucumbers in a half gallon mason jar. Pour prepared brine over contents of jar. Cover with tight fitting lid or air lock lid and allow to sit for 3 to 7 days on counter before placing a regular lid on and storing in the refrigerator. Enjoy!
Check out this easy how-to video!
Great video! Pickling kind of intimidates me. 🙂
Oh it does me too since I’ve had some canning pickles go “horribly wrong!” These I seem to have pretty good luck with! Thank you!