home made pickles

A couple of years ago I started reading about people making home made raw pickles and sauerkraut. It seemed really delicious but it scared me so I put it off for a while. Then we got up our courage to try it and were completely blown away with the results. I became a probiotic pickle evangelist overnight! I was telling everyone about this revelation. It is actually EASY and exceptionally delicious. Also it is CHEAP! Have you priced out raw artisanal probiotic pickles at your local health food store lately? Crazy pricey. Which is ridiculous because at one time not long ago this was just a normal way to make pickles and not rare or expensive. I find it also interesting to note that almost every traditional culture has some kind of fermented vegetable pickles in their daily cuisine . Korean kimchi, Japanese tsukemono, European Sauerkraut etc.

home made vegetable pickles

Anyways! I’m here to inspire you to try it! You are going to want to find pickling cucumbers (it’s a particular kind, ask for them)  at your local farmers market. If you don’t have a farmers market (or garden!) then you really just want to get the freshest veggies you can find. I would recommend using carrots (get the “tops on” kind ) and onions or green beans to start. I have tried pickling a variety of veggies and it is so fun to experiment. I am going to link below to some sites that will be able to help you better than me as far as recipes and proportions go but I’d like to go over a few things I found to be extra important.

First of all – make sure your jars are SUPER clean. Break out the bleach and sanitize those mofos. You will read recipes that just call for water and salt.  My recommendation is to add a few capsules of your fav probiotic supplement to the mixture before you pour it into the jars. Just open the caps and sprinkle it in. You will be giving the good bacteria a head start with the probiotics. You can get extra fancy and pour the probiotic powder into a small bowl with slightly warm water and some sugar / honey (tiny bit) to wake the good guys up before you add that mixture to your larger brine. I almost never do that and it works out fine though. Make sure your water is super clean stuff too – ie. purified / distilled / spring water etc.  Chlorine and other nasties will fight the good bacteria we are looking to cultivate here. Lastly, be sure to use really good salt – real sea salt, pink Himalayan salt, etc .

Here are my go to blogs for fermentation inspiration!

http://nourishedkitchen.com/sour-pickles/

http://renegadehealth.com/blog/2013/03/13/fermented-dill-pickles-recipe-from-cultured

and the fermentation GURU Sandor Katz :

http://www.wildfermentation.com/making-sour-pickles-2/

HAVE FUN AND BE FEARLESS!!!!!!!!!! Happy pickling 🙂

dill pickles