The delightful sights and smells of the seasonal farmers market fruits and vegetables brings a feeling of romance and whimsy to your life and can add beautiful bites on the board, and heck ya, so so healthy, full of digestive enzymes, and adds natural microbiome to the gut.
RECIPE: Sour Pickles
- Pack the cucumbers tightly into Sterilize a Mason jar.
- In a saucepan, warm the rest of the ingredients together until the salt has dissolved. Pour brine into jar, making sure pickles are well covered, and close the jar.
- Start checking the pickles after 3 days. They usually take 5-9 days.
- 1 pound pickling cucumbers
- 2 cups water
- 1 tablespoon kosher salt
- 5 cloves garlic
- 1 head dill
- 8 black peppercorns
- 1 teaspoon mustard seeds