Summer brings a bounty of garden-fresh produce, and one of the best ways to enjoy and preserve it is by pickling some of it.
Here are four easy pickle recipes that, if made with vinegar, can be ready to eat almost right after making them—speed pickles!
Or, for probiotic bounty and digestive health, you can leave out the vinegar and make these pickles traditionally by fermenting them in brine—in which case they will be ready in a week or two.
You will need one 32-ounce (1 quart) canning jar and three 16 ounce canning jars for these recipes, or you can adjust the recipes for larger or smaller jars.
If you are going to ferment these pickles in brine, a special airlock lid for your wide-mouth canning jar is extremely helpful.
An airlock lid releases excess carbon dioxide from the jar automatically without needing to regularly “burp” the lid by hand. It keeps all oxygen out which helps create the highest amount of healthy gut bacteria (probiotics) possible in your ferment, and prevents mold. (where to airlock jar lids online)
Photo credit: Howard Lee Puckett – Herb Companion
Original article and pictures take www.smallfootprintfamily.com site
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