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Home Made Fermented Pickles December 26, 2013

Posted by truthspew in Uncategorized.
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I did four jars, started with a brine mix of two tablespoons of salt to one quart of water. Then I stuffed the jars with three or four cloves of garlic, a big chunk of dill and a little bit of black tea to preserve some crunchiness. They’ve been fermenting away for five days now.

So I sacrificed a jar. Wow – they taste awesome. The garlic is definitely evident as is the dill. And they’re only slightly salty, tangy, and delicious. Far better than what you can get in the supermarkets.
A Pickle Spear

The other jars are going to be allowed to go another few days – i want the tang or sourness to increase.

Now here’s the thing, I have eight more Mason jars – I’m thinking serious vegetable pickling here. Broccoli, carrot, cauliflower, peppers. Yum! And if I’m feeling adventurous I may even try kimchi only that’s a different process altogether but the same bacteria do the job. It’s good old Lactobacillus. It’s all around us.

And I may even try making a sour dough starter. This is seriously cool. How the hell did we ever lose these skills?

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Comments»

1. Old Lurker - December 27, 2013

Black Tea? I have never heard of that as a pickling agent before.

I’m pretty sure we forgot these skills because of supermarkets.

truthspew - December 27, 2013

The black tea helps maintain some crispiness for the pickles.


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