Homemade Pickles

Yesterday, I read a blog sent to me by Kelly the Kitchen Kop about Fermented Cranberries. I was enchanted by the idea, because my favorite part of a holiday meal is cranberry sauce, and I had never heard of fermenting them. In the comments on the post, I found this:

Right now on the counter I have 2 gallons of curried sauerkraut, 1 gallon of ginger carrots, 1/2 gallon of pickles, 1 quart of preserved lemons, and 1/2 quart of this cranberry relish (we ate the rest on Thanksgiving.) They look so pretty – guests often ask about them and it turns into a chance to share with others how nutritious and easy to make these are.–Avivah, Oceans of Joy blog

This was such an inspiring word picture, that I am now thinking about how all these colorful, preserved foods would look on my kitchen counter! Here is the link to the Ocean’s of Joy blogger’s recipe for curried carrot sauerkraut.

Today, I want to share Sally Fallon’s Pickled Cucumbers Recipe. I still am enjoying these pickles that I fermented last fall with fresh dill from my herb garden. The big jar is sitting prominently in our refrigerator, and I have a proud grin whenever I see them. It sits right next to a colorful jar of Amish made Kimchi, which we have been serving room temperature as a side dish for the pork roast I made this weekend.

By the way, my buddy Alex Lewin is a fermenting fan up in Cambridge, Massachusetts, and he is all pumped up about the Kimchi Festival there this weekend. He blogged about the Boston Globe article about the upcoming event, the other day, A Spicy Cabbage Patch.


Homemade Salsa

Fermented foods are making a big comeback! I think it is because they are so rewarding, and last so long. Here is my previous post about lacto-fermented salsa, Confetti in a Jar. I made this in the summer and ate it through December. Even when it turned a little frizzily toward the end, I added the last of it to a crockpot chuck roast and it gave a wonderful flavor to the stewed meat.

Sally Fallon’s Pickled Cucumbers

4-5 pickling cucumbers or 15-20 gherkins
1 TBL mustard seeds
2 TBL fresh dill, snipped
1 TBL sea salt
4 BL whey (or an additional 1 TBL salt)
1 cup filtered water

Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

I have to tell you, when I served these pickles at a cook out with my friend Leslie and her children, the kids were a little leery of the dill weed in the jar. “What’s that stuff?” they asked suspiciously. When I explained that it was dill fresh from my garden, they relaxed and dove into the pickle jar. And, dove again. They loved the pickles, and I realized that store bought pickles don’t have herbs floating in them, so naturally a home brewed batch is going to seem a little weird, at first.

But the taste is so good, they soon forgot about their trepidation, and dove in for seconds!

And, I got the satisfaction.


Dill Pickles and Kimchi Flanked by Farm Fresh Milk


Nourishing Traditions is available in the books sections of our Resources page.

Kimberly Hartke is the publicist for Sally Fallon Morell, author of Nourishing Traditions.

This post is part of Real Food Wednesday blog carnival. See more tasty morsels on Kelly the Kitchen Kop!