I’m making cucumber pickles and Brussels sprouts pickles right now. At least, that is my goal. I say it that way because I did not have any available Mason jars when I bought the Kirby cucumbers and Brussels sprouts on the spur of themoment, so I used glass jars I had on hand (mayonnaise jars with plastic tops and a hot pepper paste jar with a metal lid)
This will be interesting to see… must the jars have those two piece lids where juice can seep out, or is that optional. Either I will get pickles, or I will not.
The making process was as follows:
I cut the Kirby’s in half lengthwise and stuffed them in a jar they fit into. Then I put mixed 1 T sea salt with @ 1 C spring water, 1 T acidophilus, and @ 2 T dill weed, and poured that into the jar. ( I know that you are supposed to use dill seed, but I did not have any, so this is a big experiment) I filled the jar to @ 1 inch from the top, squashed the Kirbys down to be under the liquid, and capped it tightly. It is sitting over there on the counter, and I am hoping.
With the Brussels sprouts, I did much the same thing. I cut them in half, packed them into a jar that fit, and filled it with the same mix as above.
I’ll test in a week. Either I will have delicious pickles, or I will have learned how not to do.
Meanwhile, I am out there looking for where I can get Mason jars in different sizes in New York City, and I haven’t tried the pickle/sauerkraut maker that I received in the mail (I need about 4 cabbages to fill that baby, and I still have about 1 qt of delicious cabbage/watermelon radish/daikon sauerkraut… should start a ne batch in a few days, so I will use it then)
Posted in fermented foods, PICKLES, sauerkraut Tagged: fermentation, fermented foods, fermented vegetables, PICKLES, raw sauerkraut