I love bread and butter pickles. But the general kind of pickle, made with vinegar, lacks the digestive enzymes and probiotics of the fermented ones.
Here is a recipe for how to make these delicious and helpful pickles.
You will need:
3 medium cucumbers
½ cup thinly sliced onion
1 grape leaf
½ cup freshly squeezed lemon juice
3 tablespoons home made whey
1 tablespoon sea salt or Himalayan pink
½ cup honey or maple syrup
1 heaping tablespoon whole celery seeds
1 tablespoon yellow or brown mustard seeds
1 teaspoon turmeric
½ cup quality water
1 wide mouth quart mason jar
1 Ziploc freezer pint
Wash cucumbers and grape leaf and place the grape leaf along the inside of the canning jar. The presence of this leaf helps the cucumbers to stay crisp.
Slice onions into small half-circles and cut cucumbers into thin slices.
Place a few cucumbers in the bottom of the jar, followed by some onion bits. Repeat until the jar is almost full leaving about 2 inches of head space—or air—at the top.
In a small bowl, mix all the other ingredients. Pour over the cucumbers until 1/3 is missing. If the liquid level in the jar isn’t quite 1/3, add more water until it is. Repeat the process twice more until there is about 1 ½ inches of head space at the top. The cucumbers should be about ½ inch below the top of the liquid. Put a small amount of water in the Ziploc bag. Place this on top of the cucumbers to keep them submerged under the juice.
Screw the cap on tightly and leave it on the counter for 2 or 3 days to ferment before storing it in the refrigerator.
Have you ever fermented? You may also enjoy learning how to make fruit kvass, nature’s soda!
Let me know if you have any questions.