Who Wants To Get Pickled?

KGEH

I’m so stoked that this week during my Fermentation Fundamentals class we are focusing on pickling! I feel like I”m not alone when I say that pickles, especially (but not limited-to) dill cucumbers, have been gracing my charcuterie boards, held down an integral part of my midnight snackery and contributed to my many “I’m hungry… but I don’t know for what…” pondering moments. It’s a tough life being a snacker (not really although sarcasm is fun) but I think we can all agree that having some crisp pickles around makes the snack-life easier. And tastier. They’re also pretty great on sandwiches. Pickles: make them! It’s easier than you think.

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Prep time: 10 minutes
Cook time: 15 minutes
Makes: 1/2 gallon of delicious pickles!

Ingredients:

8 pickling cucumbers, quartered
3 tbsp. pickling spice
1/2 cup fresh dill
4-5 cloves garlic, thinly sliced
1 organic black tea bag
6 tbsp. whey – Check out how to collect your Whey here—> http://wholeunutrition.ca/make-whey/

Brine:
2 tbsp. sea salt
1/2 gallon water

Equipment:
1/2 gallon glass jar
1 pickle pebble
1 airlock
1 metal jar ring
1 Temperature gun
Want to learn about gear check out this post—>http://wholeunutrition.ca/gearing-up-for-fermentables/

 

So we’ll start with the brine. You’ll need an infrared temperature gun (like this one) for this part so keep one handy. Get your water boiling and then stir in the sea salt until it dissolves. BOOM! You’ve made some brine. Nice.¬† Now you just set the brine aside and let it cool down to 70 degrees Fahrenheit.

Cut up those cukes into quarters, lengthwise. Pretty sure someone once called these “pickle-spears” which is kind of bad-ass. I can dig it. Slice that garlic too and stuff it and your spears into your jar. Add the spices, whey, tea and fresh dill. Add in the cooled brine making sure to leave about an inch of head room at the top of the jar. Add a Pickle Pebble or weight of some kind to keep those cukes completely submerged in brine and top the jar with the air lock.

¬†Place the jar in a warm dark spot for 3-5 days where your cukes can just hang out and contemplate becoming pickled and delicious. This is the jar that will change your pickle-spear-ience (see what I did there?) in amazing ways! So take good care of it and when they are ready I encourage you to eat them all in one sitting! Wait, no, that’s bad advice; at least two sittings and you don’t have to share if you don’t want to!

Enjoy!

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Thanks for reading and please share any comments or your experiences below. I love hearing feedback on these recipes so let me know how you like it! For more tasty recipes and other interesting blog entries follow me on Facebook!

Brooke Carragher, C.H.N- Certified Holistic Nutritionist

Whole U Nutrition- A Whole U approach to wellness

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