Recipe by Jeanne Kelley
Photograph by Mar a del Mar Sacasa Ennis Inc
Available at the markets now: pickling cucumbers! And in just a week you could have fermented pickles. I just made pickles last night in about 15 minutes.
If you haven’t ever made your own pickles, now is the time. There is no canning involved if you want to make healthful, pro-biotic, lacto-fermented pickles. You just make a brine, let everything sit completely submerged at room temperature for a few days, and then put them in your fridge to stop the fermenting process (and preserve the goodness). These pickles will last a few months.
Here’s a recipe and instructions adapted from Cultures for Health. I also cross-referenced with Deep Roots at Home.
*Available at the Farmers Market!
I made mine in a gallon jar, so adapt this strategy according to your container.
- Julian, NFM Associate Director