@thehomesteadingrd: 🥒Fermented pickles recipe! Making lacto-fermented pickles is my FAVORITE. I’ve long since ditched traditional canning pickles. These are easier than canning, more nutritious than canning, and turn out crunchier than canning (IMO)! Plus, you can just do 1 jar at a time. No need to justify a big batch to make it “worth the effort” like with canning. The key to fermenting crispy pickles is: 🥒Use a pickling cucumber variety 🥒Use smaller sized cucs (not ones that are turning yellow!) 🥒Use freshly-picked cucs (no older than 2-3 days) 🥒Trim off the blossom end (the non-stem end) 🥒Adding oak or grape leaves aids in the crispiness due to their tannins - oak leaves have the highest levels, so only 1-2 leaves will do! Herb & spice for a quart jar: -2 garlic cloves (smashed) -1 dill seed head -2 bay leaves -1/2 tsp mustard seeds -1/8 tsp black peppercorns -1/8 tsp red pepper flakes My favorite salts to use: -Himalayan sea salt -Redmond Real Salt -Celtic sea salt ⚠️Make sure you are using well water or filtered/distilled water. Chlorine will ruin your ferment 😩. To get links to my fav fermentation and food preservation tools comment TOOLS and I’ll send it your way 🫶🏼 #lactofermentation #fermentedpickles #picklerecipe #pickles #foodpreservation
