Pickles Pickles Pickles!
Want to increase digestibility and vitamin levels in your veggies while prolonging their shelf life? Lacto-fermentation is simple and can be done without canning machines. This form of food preservation has been done by people all over the world for centuries. Lacto-fermented veggies contain many helpful enzymes as well as antibiotic and anti-carcinogenic substances while promoting the growth of healthy flora in your digestive tract.
Here is a recipe for Magic Season Organics' pickling cucumbers. Crisp and crunchy, they are a great complement to sandwiches and burgers, or simply eaten by themselves.
4-5 pickling cucumbers
1 tablespoon mustard seeds
2 tablespoons of chopped fresh dill (or 1 teaspoon of dried dill)
2 tablespoon sea salt
1 cup filtered water
3 whole cloves of garlic, peeled (*optional)
- Wash the cucumbers and put them in a quart-sized mason jar.
- Combine all the other ingredients and pour them over the cucumbers.
- Add more water is needed to cover the cucumbers. The top of the liquid should be at least 1 inch low the top of the jar.
- Cover the lid tightly and keep them at room temperature for about 3 days.
After that, you can devour these yummy cukes all in one go (our preference) or transfer them into cold storage. Enjoy!