Fermented foods are all the rage. Make your own dill pickles and pickled vegetables. Listen in as I share how you can make your own pickles to help your gut microbiome.
Check out my simple recipes for you.
3 1/2 cups water
1 1/2 cups white vinegar
1 tablespoon sugar
1 tablespoon kosher salt
4 cups cucumber spears
3 cloves garlic, whole
2 heads fresh dill
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
QUICK PICKLED ONIONS
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup boiling water
1 red onion, thinly sliced
1. Whisk first 4 ingredients in a small bowl until sugar and salt dissolve.
2. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
3. Cover and chill. Can stay in refrigerator ~2 weeks.
QUICK PICKLED BEETS WITH CARAWAY
2 cups thinly sliced beets, cut in half-moons if desired
2 teaspoons caraway seeds
½ cup (135 grams) seasoned rice wine vinegar
1 tablespoon (15 grams) sherry vinegar
¼ cup (50 grams) sugar
1 cup (230 grams) water
2 ¼ teaspoons (10 grams) kosher salt
1. Place the beets and caraway seeds in a bowl or jar.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better.
3. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve.