Fermented Pickles Recipe | Yummly
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Part of

Fermented Pickles

THE CRUSHING CANCER KITCHEN
36Ingredients
20Minutes
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Fermented Pickles
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Ingredients

US|METRIC
4 SERVINGS
  • kirby cucumbers (washed and trimmed, enough to fill a 2lt jar)
  • 5 garlic cloves (sliced in half)
  • 3 garlic scapes
  • 4 sprigs dill
  • 1 Tbsp. dulse
  • brine (to cover)
  • kirby cucumbers (washed, trimmed and cut into 1 inch rounds, to fill a 1lt jar)
  • 1/2 red onion (small, thinly sliced)
  • 4 sprigs dill
  • brine (to cover)
  • 3 cucumbers (Lemon, cut into wedges, enough to fill a ½lt jar, wash and trim)
  • 4 Thai chilies
  • 1 sprig dill
  • 1 tsp. dulse
  • brine (to cover)
  • beans (Dragon tongue, green, yellow, purple, enough to fill a 1lt jar, wash and trim)
  • 1/2 fennel bulb (thinly sliced)
  • 1 tsp. fennel seeds
  • 1 lemon (zest)
  • 1 tsp. dulse
  • brine (to cover)
  • padron peppers (or other small peppers or chilies, enough to fill a 1lt jar, wash and trim)
  • 6 Thai chilies
  • 4 garlic cloves (sliced in half)
  • 1 tsp. dulse
  • brine (to cover)
  • carrots (orange, yellow, purple, enough to fill a)
  • 5 slices ginger
  • 5 slices turmeric (or ½ tsp dried)
  • 3 garlic clove (sliced in half)
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. dulse
  • 2 black pepper (grinds of, for better turmeric absorption)
  • brine (to cover)
  • 6 Tbsp. sea salt
  • 8 cups spring water (filtered/, the chemicals and additives in tap water can prevent proper fermentation)
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