Hey Guys and welcome to my blog!
I've always wanted to have a blog about something and I guess fermenting pickles is just as good of a topic as any to start with so here we go! I was born and lived in Russia until I was 11 so fermented food was always part of my diet. Kefir, sauerkraut, pickles, pickled Herring, really anything you can think of, I'm sure I've had it pickled once or twice. In Russia pickling started forever ago in order to help preserve the crops gathered at the end of the summer since we didn't have industrial sized fridges and freezers and fruits and veggies were not available all year around. It's a simple and delicious way to prepare these fruits and veggies and I'm very excited to try it out on my own.
I chose pickles because I can never find my favorite kind in the stores. I love half sour pickles because they are not too sour yet not quite fresh. I want to test out the different gradients of pickling these delicious treats and hopefully find the perfect recipe and time frame to do the job.
Here is what I will need:
-pickling cucumbers
-salt
-vinegar
-water
-pickling spices
-dill seeds
-a pot to make the brine in
Going to the store on Sunday to pick up my items and I'm so excited to start! I'll let you guys know how it goes!
Tanya, please note that it should not contain vinegar. That is not a fermented pickle unless there is a fermentation phase first and the vinegar is just added after the cucumbers have fermented.
ReplyDelete