Re: Fermented pickles--lasts yr. in refrigerator

[Guest guest]

Suzi, Ok, now I have to transfer my tons of pickles when done into quart jars for easier storage in refrigerator. Wow, it can last a year if it stays away from my hands and mouth! Boutenko recipe sounds much easier that Shari posted. I am continuing to make more and more pickles successfully. I do like the information below however. carolgSuzanne <suziesgoats@...> wrote: Just got this and thought I'd add it to the other recipe. A fermented pickle recipe? Do you LOVE PICKLES? Well, pickling cucumbers are ON at the farm where we get our vegetables, so I thought it would be fun to share a fermented pickle recipe. We choose to make fermented pickles instead of vinegar pickles because not only do we love the way they taste, we love the health benefits of eating fermented foods. The process of fermentation not only helps to preserve food, it breaks food nutrients down into more digestible forms, improves the bioavailability of minerals, and creates new nutrients including B vitamins (folic acid, riboflavin, niacin, thiamin, and biotin). Fermented foods are also live foods, full of beneficial bacteria. We are trained in our culture to think of bacteria as bad, but what and I have learned is that many bacteria actually live symbiotically within our bodies and a healthy population of these beneficial bacteria is vital to good health. Eating our pickles

in fermented form carries these beneficial bacteria directly to our digestive systems where they greatly aid digestion. So, how do you make fermented pickles? For this fermented pickle recipe, you will need: • 2-one gallon crocks or glass jars • 4 lbs. of cucumbers • 3⁄4 cup kosher salt • 1 bunch dill weed • 1 head of garlic, peeled • 1 onion, sliced • pinch of black peppercorns (optional) • 10 grape leaves • 1 gallon boiling water First, wash your cucumbers and remove any remaining blossoms. Poke them with a bamboo skewer, inserting it a few inches into one end, but not going all the way through. Slice the onions, peel the garlic and rinse the grape leaves. Boil the water and dissolve the salt in it and set aside to use later. Place 2 or 3 grape leaves in the bottom of the jar(s). Place as many cucumbers as will fit in a single layer on the grape leaves. Add 5-6 cloves of garlic, a handful of onion slices, a handful of dill weed, and a pinch of black peppercorns. Put another layer of grape leaves on top. Continue layering in this way until the jar is full. Finish with grape leaves. Pour the hot brine into the jar(s) until full. Use a chopstick or knife to poke down into the jar (around the sides) to remove air bubbles. Find a plastic lid (called a follower) that you can fit into the jar by bending it, and that will expand to mostly cover the grape leaves on top. Place a weight on top of the follower (We use a mason jar filled with rocks and water) to keep the pickles under the brine. They should be covered by at least one inch of brine once the weight is in place. Let sit at room temperature for 3-7 days, checking daily for desired taste. When they taste right to you, cut them into slices and store them in jars covered with brine and with lids on top, in your refrigerator. Refrigerating will stop the fermentation process and allow you to store your pickles for a year or more. This year, I also made fermented kimchi and sauerkraut. The more I learn about the health benefits of eating fermented foods, the more I find myself eager to experiment.

If you would like to know more, check out...Sandor Ellix Katz’s book, Wild Fermentation. It has more fermented pickle recipes and MUCH more! Happy Fermenting! - of Learning Herbs

[Guest guest]

Well, it was wierd that we were talking about pickles and this pops into my email.. so I thought I would pass it along too. The grape leaves here are drying up already... SuzicarolG <cgiambri@...> wrote: Suzi, Ok, now I have to transfer my tons of pickles when done into quart jars for easier storage in refrigerator. Wow, it can last a year if it stays away from my hands and mouth! Boutenko recipe sounds much easier that Shari posted. I am continuing to make more and more pickles successfully. I do like the information below however. carolgSuzanne <suziesgoats@...> wrote: Just got this and thought I'd add it to the other recipe. A fermented pickle recipe? Do you LOVE PICKLES? Well, pickling cucumbers are ON at the farm where we get our vegetables, so I thought it would be fun to share a fermented pickle recipe. We choose to make fermented pickles instead of vinegar pickles because not only do we love the way they taste, we love the health benefits of eating fermented foods. The process of fermentation not only helps to preserve food, it breaks food nutrients down into more digestible forms, improves the bioavailability of minerals, and creates new nutrients including B vitamins (folic acid,

riboflavin, niacin, thiamin, and biotin). Fermented foods are also live foods, full of beneficial bacteria. We are trained in our culture to think of bacteria as bad, but what and I have learned is that many bacteria actually live symbiotically within our bodies and a healthy population of these beneficial bacteria is vital to good health. Eating our pickles in fermented form carries these beneficial bacteria directly to our digestive systems where they greatly aid digestion. So, how do you make fermented pickles? For this fermented pickle recipe, you will need: • 2-one gallon crocks or glass jars • 4 lbs. of cucumbers • 3⁄4 cup kosher salt • 1 bunch dill weed • 1 head of garlic, peeled • 1 onion, sliced • pinch of black peppercorns (optional) • 10 grape leaves • 1 gallon boiling water First, wash your cucumbers and remove any remaining blossoms. Poke them with a bamboo skewer, inserting it a few inches into one end, but not going all the way through. Slice the onions, peel the garlic and rinse the grape leaves. Boil the water and dissolve the salt in it and set aside to use later. Place 2 or 3 grape leaves in the bottom of the jar(s). Place as many cucumbers as will fit in a

single layer on the grape leaves. Add 5-6 cloves of garlic, a handful of onion slices, a handful of dill weed, and a pinch of black peppercorns. Put another layer of grape leaves on top. Continue layering in this way until the jar is full. Finish with grape leaves. Pour the hot brine into the jar(s) until full. Use a chopstick or knife to poke down into the jar

(around the sides) to remove air bubbles. Find a plastic lid (called a follower) that you can fit into the jar by bending it, and that will expand to mostly cover the grape leaves on top. Place a weight on top of the follower (We use a mason jar filled with rocks and water) to keep the pickles under the brine. They should be covered by at least one inch of brine once the weight is in place. Let sit at room temperature for 3-7 days, checking daily for desired taste. When they taste right to you, cut them into slices and store them in jars covered with brine and with lids on top, in your refrigerator. Refrigerating will stop the fermentation process and allow you to store your pickles for a year or more. This year, I also made fermented kimchi and sauerkraut. The more I learn about the health benefits of eating fermented foods, the more I find myself eager to experiment. If you would like to know more, check out...Sandor Ellix Katz’s book, Wild Fermentation. It has more fermented pickle recipes and MUCH more! Happy Fermenting! - of Learning Herbs Suzi What is a weed? A plant whose

virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

Get your own web address for just $1.99/1st yr. We'll help. Small Business.

[Guest guest]

Suzi, I never thought of drying the grape leaves for future use I assume in the pickles? My neighbor has plenty of grapes so I suppose I may have to show up in the dark with my scissors. He offered his grapes in the past, so now if I can I'll take the leaves and the grapes he would probably has a heart attack. Thanks for the heads up as my daughter said she is coming in December so would like to pass on the pickle experience with her. carolgSuzanne <suziesgoats@...> wrote: Well, it was wierd that we were talking about pickles and this pops into my email.. so I thought I would pass it along too. The grape leaves here are drying up already... SuzicarolG <cgiambri@...>

wrote: Suzi, Ok, now I have to transfer my tons of pickles when done into quart jars for easier storage in refrigerator. Wow, it can last a year if it

[Guest guest]

We used to preserve grape leaves in salt brine. Make a strong brine (strong enough to float an egg) roll the grape leaves in bunches of 10 or so, fit into a jar and add cooled brine, put on the lid. I don't know how much salt would wash out if you rinsed them well before using. Or you could pack them in plastic bags and freeze.

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@...

----- Original Message -----

From: carolG

health

Sent: Monday, August 28, 2006 1:41 PM

Subject: Re: Fermented pickles--lasts yr. in refrigerator

Suzi,

I never thought of drying the grape leaves for future use I assume in the pickles? My neighbor has plenty of grapes so I suppose I may have to show up in the dark with my scissors. He offered his grapes in the past, so now if I can I'll take the leaves and the grapes he would probably has a heart attack.

Thanks for the heads up as my daughter said she is coming in December so would like to pass on the pickle experience with her.

carolgSuzanne <suziesgoats@...> wrote:

Well, it was wierd that we were talking about pickles and this pops into my email.. so I thought I would pass it along too.

The grape leaves here are drying up already...

SuzicarolG <cgiambri@...> wrote:

Suzi,

Ok, now I have to transfer my tons of pickles when done into quart jars for easier storage in refrigerator. Wow, it can last a year if it