When you think of a fermented food, pickles usually come up first in people’s minds. Try making this classic pickles recipe that you can keep simple or doll-up as desired.
Aside from intermittent fasting, incorporating fermented foods into my daily diet was a main factor in healing my body from endometriosis and associated health issues.
The first fermented food I ever made was these classic pickles, and I have never looked back since then.
Eating foods that have undergone natural fermentation helps restore proper gut flora and therefore directly contributes to the healing of many bodily processes.
I used to have wild inflammatory episodes when I had endometriosis and once I started eating pickled vegetables I noticed immediate reductions in my overall pain.
Whether you want to pickle cucumbers, carrots, or other fruits and veggies for health reasons or for pure flavor enjoyment, try this simple and easy recipe to help build a foundation of fermentation to benefit you and your family for years to come.
Ingredients
Pickling Cucumbers
High Quality Salt
Filtered Water
Garlic/Mustard Seeds/etc. (optional)
Instructions
#1:
Rinse cucumbers in water and cut off both ends.
#2:
Cut cucumbers in quarts (4 pieces) length-wise.
#3:
Place all cucumber spears into glass mason jar.
#4:
Add in fresh garlic cloves and mustard seeds, if desired. My favorite pickles are just with the brine!
#5:
Dissolve salt in warm water (salt+water=brine) and pour over cucumbers.
#6:
Place glass weight on top of the cucumbers and gently press down to submerge weight under the brine somewhat.
#7:
Cover with a lid loosely to allow airflow but also to prevent bugs and debris from getting in. Keep out on counter at room temperature for seven (7) days. After seven (7) days, taste pickles to make sure the salty taste has subsided and then transfer to refrigerator for storage for several weeks.
When pickles are all eaten, utilize the juice for salad dressings, probiotic shots, etc.
Enjoy & Shalom!
Try out some other delicious fermented food recipes: fermented carrot sticks, homemade yogurt, crispy sourdough flatbread, sourdough tortillas.
Classic Simple Pickles
Servings: 16 Pickle Spears
Equipment
- 1/2 Gallon Glass Mason Jar
- Pot/saucepan
- Knife
Ingredients
- 4 Large Organic Pickling Cucumbers
- 1 Quart Filtered water 4 cups/32 oz
- 2 Tbsp High Quality Salt i.e., Pink Himalayan
Optional Ingredients
- 5 Cloves Garlic
- 2 Tsp Whole Mustard seeds
Instructions
- Rinse cucumbers in water and cut off both ends.
- Cut cucumbers in quarts (4 pieces) length-wise.
- Place all cucumber spears into glass mason jar.
- OPTIONAL STEP: Add in fresh garlic cloves and mustard seeds, if desired. My favorite pickles are just with the brine!
- Dissolve salt in warm water and pour over cucumbers.
- Place glass weight on top of the cucumbers and gently press down to submerge weight under the brine somewhat.
- Cover with a lid loosely to allow airflow but keep out bugs and debris. Keep out on counter at room temperature for seven (7) days. After seven (7) days, taste pickles to make sure the salty taste has subsided and then transfer to refrigerator for storage for several weeks. Enjoy & Shalom!