Pickles

So, if you liked the sauerkraut from last week, brine pickles are a simpler way to get a similar sour flavor and live-culture benefits from almost any vegetable. Making brine pickles is as simple as mixing salt and water in a jar or crock, then adding your vegetables and any desired spices, making sure all the vegetables remain submerged in the brine. Just like sauerkraut, let it sit at room temperature for 3-6 days until it begins to sour, then refrigerate.

If you end up with extra brine, just store it in the fridge or pantry until your next batch. Here are a few ideas to get you started:

Squash Pickles

  •  1 quart water
  • 3 tablespoons salt
  • 3 cups sliced squash or zucchini
  • 1 tablespoon chopped dill leaves
  • 2 cloves garlic, whole
  • 1 tsp whole cumin seed

 Turnip Pickles

  •  1 quart water
  • 3 tablespoons salt
  • 1 bunch whole turnip roots
  • 1 tablespoon chopped fennel leaves

 Carrot-Ginger

  •  1 quart water
  • 3 tablespoons salt
  • 3 cups chopped carrots
  • 2 teaspoons grated ginger

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