Making your own fermented Pickles

As many of you know I'm a fan of fermentation for reasons I've already explained in previous posts. Recently I made several batches of traditional Polish pickles, which happen to be fermented! So my old family recipe actually has many health benefits, which is awesome.
Here's what you need:
1 basket of baby cucumbers
6 or so long stems of dill
6 or so cloves of garlic
whole black pepper
water
Pickling salt

This will make approximately 3 large jars. Prepare your brine stove-top. Fill a large pot with enough water to cover the jars you'll be using, and add approximately 2 Tbsp salt for every jar you'll be using (the saltier the brine, the slower the fermentation but less likely chance of molding).Bring to a boil and then take off stove.
Wash your cucumbers. Into the bottom of each jar put 2 slices garlic cloves, a few pepper kernels, and if like spice, some dried chili peppers. Next put 2 whole dill stems (just fold them to fit them into the jar), and stuff the jar with as many pickles as possible (they can't be loose or they'll float to the top, causing molding).
Top each jar with enough hot brine to cover the pickles by at least 1/2". Cover and store put aside in a warm part of the kitchen, but away from sunlight. Let sit at least 5 days, and transfer into the fridge once the pickles are as tangy as you like them! They seem to get better every day, and make a wonderful snack!
For more details, this is a link to a great site on fermenting!

http://www.wildfermentation.com/resources.php?page=pickles

Dr. Anna Falkowski HBSc, ND.
Naturopathic Doctor & Clinic Director
Vitality for Life Health Center
www.vitalityforlife.ca

Vitality for Life is an integrative health clinic in Barrie, Ontario. We offer the services of a Naturopathic Doctor, Chiropractor and massage therapists.

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
info@vitalityforlife.ca
www.vitalityforlife.ca
Twitter: @NaturoDoctor
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