Since jumping headfirst into a more traditional way of eating, we tried many things from “Nourishing Traditions.” We had not yet tried Lacto-Fermentation. That changed today.
I have a soft spot for bread-n-butter pickles, really pickles of all types. Lately, however, I have been finding my beloved sweet pickles TOO sweet. Any pleasure derived from them was canceled out by my feelings toward the ingredients and a desire to create my own. Enter: Lacto-Fermented Pickles.
I started saving the whey from our most recent yogurt making experience, so I was prepared. We stopped by a local grocery store that has rock bottom prices, but questionable produce. When I saw that they had decent cucumbers, I grabbed three. If this little experiment didn’t work, I didn’t want to have wasted good cukes!
I sliced them up on the mandolin. Since they were not pickling cucumbers, they got seeds everywhere and weren’t very pretty, but whatever.
I stuffed them into 2 mason jars.
Then, the magic was added. 1 cup of lemon juice, 1/3 cup of whey, 3/4 cup local honey, 3 Tablespoons of Sea Salt, 1 Tablespoon celery seed, and 1 teaspoon of mustard seed.
The magic was poured into the jars and the jars were closed up tightly.
They lived on the counter for 2 days, and then were taste tested. Mild, yet yummy. They have since been transferred to the fridge for future eating.
This post was also featured at Monday Mania at the Healthy Home Economist and Tuesday Twister at GNOWFGLINS!