These homemade pickles are super crunchy and delicious making them the perfect accompaniment to your next meal or simply enjoy them as a snack. The secret to their crunchiness lies in using very fresh, small pickling cucumbers, soaking the cucumbers in icy water before fermenting and adding an oak or grape leaf.
Taste of Norway Editor Christy Olsen Field shares new, flavorful Norwegian-insprired recipes that make use of fermented rhubarb with her readers..
Red onions, water, and salt are all it takes to make lacto-fermented red onions. They're easy to make, tasty, and healthy.
Easy instructions for fermenting and canning homemade sauerkraut.
Hi!! I’m Ana and I’ve never made bread, but I thought quarantine would be a good time to attempt, and now I’m hooked!!! I followed the original recipe from my friend Smriti from Smriti Special who …
3 simple steps to make perfectly salted sauerkraut every time. Have your recipes been leaving you with super salty kraut? Here is a method to change that.
Easy to make homemade sauerkraut. You can make your own healthy fermented sauerkraut with this easy step by step recipe that is full of instructional photos.
When zucchini season is in full swing it can be hard to know what to do with all of it! Here is how to preserve zucchini so that you have some for later.
Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources
How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.
You just found your new favorite sourdough discard cookie recipe! Sourdough snickerdoodle cookies are remarkably soft, chewy, and sweet. Added sourdough discard makes these cookies oh so chewy, and adds a slight tang that makes them irresistible.
Sauerkraut is delicious and healthy. Here's how to make Sauerkraut. Fermented food is so good for our gut health. It's easy to make your own.
Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.
This is the best piccalilli recipe – pile it onto your plate with a ploughman's, or spice up ham and colcannon with a generous dollop. From Jamie Oliver.
Looking to make your own Mustard at Home and a Homemade Mustard Recipe? Let's start with the best recipe for stone-ground mustard and how to make mustard Guide!
Easily Pickle Hot Peppers for use all year long!
Easy Pickled Eggs Recipe
My Quick Cucumber Kimchi combines sliced cucumber with carrots, onion, garlic and chili and can be prepared in only 30 minutes.
Don't toss it! There are so many different uses for whey, you'll be amazed at the possibilities!
With just water and flour, you can make your own sourdough starter for all your homemade bread recipes!
