SALT PICKLES RECIPES RECIPES

SALT PICKLES - RECIPE | SPICE TREKKERS

Salt Pickles - Recipe | Spice Trekkers image

This type of fermentation is rich in probiotics and can be used on all sorts of vegetables, such as daikon. It might seem a little complicated at first, but once you’re familiar with the steps. We prefer Bali salt for this kind of pickle, since its very pure and dissolves quickly.

Provided by SPICETREKKERS.COM

Number Of Ingredients 1

Ingredients

2 kg very fresh small cucumbers 12 cloves garlic 3 large carrots, peeled and sliced 3 Tbsp Pickling Spice Fresh herbs (dill, tarragon…) (opt.) 9 Tbsp Balinese fleur de sel or Kosher salt

Steps:

1. Read general tips before starting recipe (below). 2. Wash cucumbers thoroughly in water. Place in a bowl and cover with cold water. 3. Place 5 liters of water in a pot and boil for 5 minutes. Remove from heat and place in a cool place. 4. When the water has cooled to room temperature, follow the following recipes. 5. Remove cucumbers from the bowl and place in very clean, sterile jars. Divide garlic, carrot slices, herbs and spices between the jars. 6. Measure 4 cups of water and add 2-3 tablespoons of salt (see tips below). Stir until salt is dissolved. 7. Pour into jars and repeat until all jars are full. 8. Place covers on top without sealing them shut. Let stand 2-5 days before storing in a cool place (see tips below).

HOMEMADE SALT PICKLES RECIPES ALL YOU NEED IS FOOD

HOMEMADE SALT PICKLES RECIPES All You Need is Food image

Learn how to make Homemade Pickles from Delish.com with just six ingredients.

Provided by Rian Handler

Categories dairy-free gluten-free healthy low-calorie low-carb low-cost low sugar nut-free Paleo Diet vegan vegetarian cocktail party dinner party Summer snack

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 lb. Kirby or Persian cucumbers
3 cloves garlic, peeled and crushed
2 large sprigs fresh dill
1 c. water
3/4 c. white vinegar
1 tbsp. kosher salt

Steps:

{ "@type": "HowToStep", "text": "1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill. 2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold. 3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours." }

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