Fermented Pickles
Little by little my daughter and I are learning to make our own food items. Part of the reason is to save money and stretch the grocery budget. However, the main reason for making our own is we know exactly what was and was not put into it.
If you would like to see what food goes through before it lands on the shelves of the grocery store go ~here~ for a couple of upcoming eye opening movie trailers.
With that said, on Friday, Antoinette and I made pickles, fermented pickles. They will not be ready until sometime later this week so we will let you know how they turned out in the near future. Here is what they look like:
When the pickles are done we will slice them and put them into quart sized jars with some of the strained brine. These will not be processed in a canner as the heat from doing so would kill all the great enzymes and friendly bacteria they will possess. Stored in the refrigerator they will keep for over a year! Not that they will last that long even with just three of us who will eat them.
For more information on the benefits of fermenting foods you can go ~here~ and ~here~.
Happy fermenting!
Donna
Filed under: Kitchen on June 1st, 2009
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