Unrefined pure sea salt
bottle mineral water
Mixed together to make a 5% salt solution. If you need 2 litres of
water to cover the vegetables, you will use 100 grams of salt, for example.
You need enough water to completely cover all the vegetables, so how much
water and salt you need depends on how many vegetables are being used.
much of one or more of the following as desired
beetroot (thinly sliced),
carrots (thinly sliced),
cucumbers (sliced or whole),
green tomatoes (quartered),
are good with
SUGGESTED HERBS AND SPICES TO INCLUDE
Bay Leaves 2 per quart of brine
Basil (a handful of chopped leaves) per quart of brine
Black Peppercorns (1 teaspoon whole peppercorns) per quart of brine
Chilli Peppers (dried or fresh) 1-2 per quart of brine
Chives (a handful snipped) per quart of brine
Dill (a handful of dill heads) per quart of brine
Garlic (5-6 cloves, crushed, sliced, or chopped) per quart of brine
Ginger (1 inch grated root) per quart of brine
Mustard Seed1/2 teaspoon per quart
Nasturtium (handful of leaves and flowers) per quart or brine
Oregano (a handful of chopped leaves) per quart of brine
Parsley (a handful of chopped leaves) per quart of brine
Tarragon (a handful of chopped leaves) per quart of brine
Thyme (a handful of chopped leaves) per quart of brine
other herbs and spices may be added as desired. Choose no more than three
predominant, complimentary flavours. Experiment and create pickles based on
nutritionally beneficial or medicinal vegetables, herbs and spices for a
particular condition. Click the blue links or see the Nature Cures
A-Z Ailments for the natural vegetables, herbs and spices for any
illnesses, infection or disease or the
A-Z of Natural
Foods to find out what each ingredient is good for.
ADDITIONAL HERBS AND SPICES TO ADD
Add one teaspoon per quart of water or more if
an Asian spiced pickle with Sichuan peppercorns and ginger
Mexican spiced pickle with jalapenos, cumin, and oregano.
pickling spice gives pickles a spicier, old fashioned flavour
crunchier pickles add a few grape or sour cherry leaves per quart of brine.
turmeric & ginger
if taking anticoagulants (blood thinning medication) or non-steroidal anti-inflammatory such as aspirin and ibuprofen,
have heart problems
and during the first trimester
cabbage, kale, plums and prunes if suffering with thyroid problems, kidney
or gallstones, joint problems, or osteoporosis
if suffering from high blood pressure, pregnant or breastfeeding
pregnant or suffering with epilepsy
cumin, ginger and turmeric
if taking anticoagulants (blood thinning medication), or hormone therapies and contraceptive pills
or non-steroidal anti-inflammatory medications such as aspirin and ibuprofen, have heart problems or during the first three months of pregnancy or are breast feeding
clean pickling jar, layer the well washed vegetables and spices.
about 2 inches at the top.
Prepare the brine with cold water and salt.
well to completely dissolve the salt and pour the brine over the vegetables
to just cover them.
down the vegetables to keep them fully submerged in the brine by using a
plate that just fits inside the container, creating a seal, and weight the
plate down with a well-scrubbed, large rock or a slightly smaller container
that has been filled with water.
Alternately, use a plastic bag filled with brine to act as both a weight and
heavy plastic freezer bag inside another. Fill the inner bag with a salt
brine of 3 tablespoons salt to 1 quart of water and tightly close both bags
to prevent leaks. Place on top of the pickles, making sure it fits tightly
around the inner edge of the jar. It acts as an airtight weight on top of
the vegetables, which will discourage the growth of yeast and scum.
Store the pickles in a cool place (60° to 75°F).
Liquid may bubble and seep from the pickles as they ferment, so place the
pickle container on a tray or in a bowl to contain any overflow
The pickles will take about 4-10 days to
complete fermentation, depending on the temperature of fermentation and the
concentration of salt in the brine. Cooler temperatures and saltier brines
slow fermentation. The fermentation is complete when bubbles are no longer
rising to the surface of the pickles and they have a fresh, tart
smell. Taste the brine. If the saltiness is not balanced with sourness, let
the pickles continue to ferment another day or two.
The pickles will keep for up to a year in the
refrigerator as long as they remain submerged in the brine.
Hot Chilli Pepper Sauce
Ferment hot peppers, adding garlic for spicing.
Turn the fermented hot peppers into hot sauce by stemming and pureeing them.
Be sure to wear gloves when handling hot peppers. For a thinner sauce,
strain. Bottled sauce will keep all year in the refrigerator