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Nuggets of Wealth For Life and Health – Probiotic Rich, Fermented Pickles!!


Hey Neighbor!

Your Health Must Matter Most To You!!

After I posted my fermented tomatoes recipe, My blogger buddy, Wenda http://wendaswindow.wordpress.com/ asked me what I was going to do with my cucumbers, so I decided to share my fermented pickles recipe.

Much like my fermented tomatoes, these are also very rich in probiotics, so they are great for digestion!!

Here is a link to my Fermented tomatoes Recipe, just in case you missed it!!

https://carenrcinesl.wordpress.com/2022/10/05/nuggets-of-wealth-for-life-and-health-probiotic-rich-fermented-tomatoes/

Last year was was my first attempt at growing cucumbers. I bought 2 vines, added some chicken poop and seaweed for fertilizer, and those things were growing everywhere!!

It was crazy!!

I had cucumbers growing up the side of my deck, and one of the more aggressive vines even tried to attach itself to a tree and then begin to grow up there.

My husband kept cutting them and bringing them in, so I went pickling crazy!!

Needless to say, I still have pickles in my basement refrigerator leftover from last year, so I did not actually plant any cucumbers this year…but I still stumbled upon some volunteer cucumbers hidden in a patch…and who knew cucumber vines were so prickly and itchy!!👀

Now the first thing to do is to wash them well and be sure to scrub off all those prickly things, then slice off both of the end tips.

I like to half mine and then quarter them into spears.

Now, You can use whatever variation of fresh herbs and seasonings that you like, but the most critical ingredient you will need, is either a black tea bag or a few basil leaves to maintain crispness!!

Here are my ingredients!!

1 Tea bag and or (2-3) bay leaves (for crispy pickles)
2 tablespoons of Real Salt, Himalayan, or Sea Salt (no iodized table salt)
Turmeric
Mustard seed (yellow or brown)
Sliced Onions
Fresh dill
Fresh Ginger
Fresh Garlic (diced, if you like them garlicky)
Pickling spice
Celery seed
Black peppercorns (add red pepper🌶 flakes, if you like your pickles spicy) 🥵

Now, you will want to place your black tea bag into the bottom of your clean mason jar. If you option to use green tea, add 2 green tea bags.

Arrange your spears into your jar first…I like to make layers, so that my jar looks pretty when I’m done. Sometimes, I find that lying my jar on its’ side helps with the arranging.

Now, after all of your ingredients are packed in tightly, pour in your non chlorinated water…filtered or spring water is best.

Fill your jar, as to cover all of your ingredients and then you can weigh them all down with a glass weight. (or a couple of shot glasses)

This will help to insure that all of your ingredients remain underneath the brine…otherwise they could mold.

If you don’t have a glass weight, a nice bunch of fresh dill can be used to help keep the cucumbers from floating up!!

Once again, you will seal your container or twist on your plastic or clean metal canning lid and, please remember to burp your contents daily for the next 2-3 days.

Be mindful of placement…you want to find a countertop area, away from direct heat and/or sunlight. And preferably, your kitchen temp is between 68-72 degrees.

You should start to see bubbles rising inside of your jar after a couple of days….This is a good thing, that means fermentation is happening.

The good bacteria is beginning to eat the sugars from your cucumbers, and are now producing CO2, so once again, don’t forget to release these gasses (or burp) your jar once/day….otherwise…boom🤯💥

After 2-4 days, try your pickles with a clean fork. If you like them, remove your glass weights and refrigerate them and enjoy.

If you prefer your pickles with a little sweetness, then sweeten them before your refrigerate them. I prefer unbleached organic sugar, but I have also sweetened them with honey as well.

Your pickles will continue to ferment inside of your refrigerator, but at a much slower rate!!

Your fermented pickles are not shelf stable and will begin to grow mold if you fail to refrigerate them after several days.

How to eat them??

You can add them to your salads, slice them and add them to your sandwiches and/or pour your brine into your soups and/or broths.

I even add my pickle juice to my spaghetti sauce😋.

If you have other fermenting or pickling ideas, let me know!!

Thanks For Stopping By!!
*********************************************

💕Tam

God Loves You and So Do I!!



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9 thoughts on “Nuggets of Wealth For Life and Health – Probiotic Rich, Fermented Pickles!!

  1. Actually, My mom was the nurse🤣😂😅💕I’m sure your mom also schooled you well, but I’m so glad that you also found something here that adds to your daily health regimen.

    Liked by 1 person

  2. I was originally afraid of the ‘canning’ process, but now I love it. I still have not water-bath canned or pressure canned anything for non-refrigerated storage. I think I will try my hand at it, this fall😄

    Like

  3. Hey Tammy Wammy. I don’t like pickles or anything fermented although this all sounds great for gut health. I can’t tolerate raisins, dates and those pungent tastes. 👅 Fresh cucumbers and tomatoes, great! 😊Are you sure you’re not a Nurse Tam? I bet you’re helping a lot of people and I’ve learnt from these health bites. Is dark chocolate fermented as I love me some dark chocolate. 😁

    Liked by 2 people

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