Quick and Easy Fermented Dill Pickles


| 8/31/2015 11:34:00 AM


Tags: pickles, fermentation, food preservation, pickling, Colorado, Deb Tejada,

Cucumber Pickles 

Have you ever wanted to…
• make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes?
• make just one — or two — jars of pickles and not have to deal with canning them?
• introduce more probiotics into your diet, without the time, unpredictability and potential odors associated with fermenting your own vegetables?

Well, here’s a recipe that’s the answer to all of the above. These quick, easy and delicious fermented pickles are made right in the jar. They take very little work or prep time and are delicious, healthful and ready to eat in a week. Not bad for about half an hour of work!

I spent years searching for a recipe that would result in pickles that tasted just as good as the barrel-fermented ones I ate as a kid. “Manufactured” pickles pale in comparison. Like other prepared foods (or embalmed, as I think of them), they’re soaked in artificial ingredients and their goodness has been cooked out of them through pasteurization and high-heat canning processes.

Recently, fermented foods are becoming available at some grocery stores, which is handy if you don’t want the satisfaction of making your own or the privilege of adjusting seasonings to your own liking.

But to me, nothing tastes better than homemade. And nothing tastes better than a homemade something that was also quick and easy to make!




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