The Counters Blog

Easy Fermented Vegetables Dill Pickle

If you choose to slice them, you can slice hard vegetables such as carrots quite thinly, however softer vegetables such as zucchini should be sliced a little thicker if you want to ensure that it keeps it’s shape. Sea vegetables also work well to flavour fermented vegetables, and are commonly used in making kimchi. Note that the sugar in the fruit may help the vegetables to ferment a little more quickly so make sure to check for readiness a little earlier than what you would a straight vegetable ferment. The brine helps to keep unwanted bacteria away and therefore you need to ensure you have enough salt for this to happen. To much salt however can actually stop the vegetables from fermenting, and make them taste awful! Note however that you do not have to use a starter – the vegetables will ferment on their own, the started just helps to get the process on it’s way. I use a clean jar that has been washed in the dishwasher or in hot water by hand. Your vegetables will be ready when you open the jar and there is a sour (think vinegar-y) flavour, and bubbles start to travel up the inside of the glass when tapped or moved. Pour over the brine and started culture if using to cover the vegetable. Cover, and leave to ferment a few days at room temperature, out of direct sunlight. I did notice that you sealed the jar so wondering if you crack it open at times to release the built up gas? I would try removing half the brine and topping up with water and a squeeze of lemon juice. They will keep fermenting regardless, however they ferment at a much slower rate in the fridge than stored at room temperature. You suggest putting the vegetables in the fridge after 3 days. Are you able to describe the flavor of the fermented vegetables vs sauerkraut? My go-to is usually carrots – thinly sliced and then served on top of avocado toast or on top of curries and stews. I would suggest starting with one or two vegetables, and then going from here. Vegetables such as broccoli and cauliflower can be roughly chopped, but other vegetables such as button mushrooms, garlic cloves and cherry tomatoes can be left whole. Feel free to get creative here, but again, if you’re uncertain start simple with some minced garlic and/or a dried herb such as caraway seeds. If you want your ferment to be a little on the sweeter, you can try adding dried currants or berries, or add in freshly grated fruit such as apple. Add the salt and water together in a jug and stir until the salt is combined. You can also use a good quality commercial probiotic capsule – simply break it in half and dissolve the powder inside in with your salt brine. If you’re unsure about this, then by all means you can go ahead and steralise your jars. Make sure to cover the vegetables completely – if needed, you can use some thing to weight them down, or use the outer leaf of a cabbage to hold the vegetables submerged. At this point, transfer to the fridge, where they will continue fermenting, but at a much slower pace. I have been using the “pickle pipes” and have good luck with keeping air out and no need to open the jar. Fermenting veggies can be a bit finicky as there are so many variables, so sometimes it takes a few goes to get it right! If you make several jars do they all have to go into the refrigerator or can some be stored? If you left them at room temperature too long the flavour would be too intense and they would eventually spoil. Are they ready to eat then or do you let them ferment some more?

Quick and Easy Yeast Rolls by

Keep in mind that the less flour used, the lighter the rolls will be! Cover and let rise until fully doubled in size (about 25 minutes or more). I tried the cheddar cheese variation & it was delicious. This has become the family’s go-to recipe for every-day dinner bread. I start the sponge with a half cup of each, and only 1 tbs of sugar. I paint the rolls with melted ghee (clarified butter) prior to putting them in a glass pie dish to rise. Excellent tasting, easy to execute and fun to make the house smell lovely. Stir until mixed and turn out onto a lightly floured work surface. If the dough is too sticky, knead in up to 1/2 cup of extra flour. Remove from oven; brush rolls with melted butter while still warm for a soft and tender crust. I would recommend spreading honey or even maybe adding some honey to the recipe. We use them as dinner rolls, sandwich rolls and (with less sugar added), hamburger buns! I used white whole wheat flour and limited the amt of flour to 2 1/2 cups plus 2 tbsp.

Sweet Zucchini Refrigerator Pickles Recipe — Shockingly Delicious by

You most likely won’t be able to tell it isn’t a cuke. Or put the word out to a couple of neighbors, and before you know it, the green things will be appearing on your doorstep, gifts from the zucchini fairy. When brine is cooled, stir it and pour it into each jar to the top. I also started out with spears and quickly changed to chunks. Whether they’re a vehicle for butter and syrup, or roasted fruits (morning), or a bed for something more substantial for dinner, waffles are always welcome. These things are great and even zucchini haters will like them. If you aren’t an urban farmer and don’t have a zuke plant of your own, you will find abundant locally grown zucchinis at farmers markets. Sprinkle 1/2-1 teaspoon peppercorns into each jar, and sprinkle each jar with mustard seed and coriander berries, if you have any. Be sure to agitate the jar at least once a day when you open the refrigerator. I did, however, processed them in a hot water bath for 20 minutes. Pickling is one of our major topics and is trending really hot right now.

Can You Freeze Cucumbers? by

We already have lots of fridge pickles and canned pickles stored. They grow eagerly, all summer long, and they’re not inclined toward the pests and problems of some of our other crops. We eat healthy as much as possible, though we have our treat foods too. Less often these days due to all the sugar they contain, plus the price! That’s where the idea of freezing the cucumbers came into the picture, since frozen produce is proven to have the highest nutrient value next to fresh. Well, we figure it’s better to have fresh frozen cucumbers than no cucumbers… especially if they’re home grown and fresh frozen from the garden! Some people do, and it can be a good thing for kids and teething toddlers, so don’t diss it until you try it. Freeze for a couple hours, remove from trays and store in sealed container in freezer.Frozen “cuke cubes” are our favorite way to freeze and use cucumbers. Whenever we plant too many cukes, we can sell surplus to a local specialty pickle maker, and we also like to try new ways to preserve some for post season use. If you’re a market gardener, then homemade gourmet pickles can be sold for a premium price. It’s that time of year when cucumbers are coming out of our ears! Or, you may enjoy nibbling the fresh produce as you sip your infused water. To make infused cucumber water , simply place cucumber slices in a pitcher of water. Keeping a fresh pitcher of cucumber water on the counter is a great way to encourage the family to drink more water. We put ours through frequent rigorous use making pitchers full of frozen fruit smoothies. I know… who has ice cube trays any more, right? If you don’t have any on hand, there are plenty of fun options in all shapes and sizes. After your cucumber pulp is frozen solid, you can empty these to a freezer bag for storage. You can also do the same with cucumber slices for a less messy version of a straight cucumber mask. It’s very healthy [probiotic] and the juice is so delicious on a hot summer day! He used little or no garlic with lots of dill from the garden. I proceeded ahead & packed 8lbs of cukes into my crock yesterday. Bottle weighs it down to keep cucumbers submerged in liquid. We are still eating last year’s and are delish! Half sour pickles are a cross between fermented cucumber in brine and refrigerator pickles. We’ve made all kinds of cucumber salads, salad toppings, sandwiches and green juices. So we wanted to find more ways to preserve them than just pickling, including how to preserve our homegrown cucumber’s garden fresh flavors for winter! Anyway, it’s important to us to preserve our garden bounty to be as healthy as possible, as well as to save time. Frozen cucumbers have multiple uses that can bring summer freshness to the winter table. A great use for frozen cucumbers is for green juice, smoothies sandwich spreads and cold cucumber soups. That way we have the health and nutrition of fresh garden cukes, the flavor and water they add, but the taste and texture are not as important. The advantage in freezing cucumber slices is that prepared this way, they can be used for any of the frozen cucumber options you choose. The advantages of the cucumber spears is that they’re quicker to cut and take less space to store during the freezing mode. Cuke cubes can also be blended into dips and sandwich spreads, especially cream cheese. The only disadvantage in this method is that you’ll need to dirty a food processor or blender to puree the cucumbers, but other than that, it’s simple, quick and our favorite way to freeze cucumbers. We use frozen cucumbers in green juice, smoothies and chilled cucumber soups. In our zone 7a, we’re planting and harvesting cucumbers all summer. Speaking of specialty pickles, that’s another way to get more out of your cucumber crops! It’s generally best to consume this water the same day, and thoroughly clean your infuser bottle each day, as the fresh perishables in water do have a short shelf life.

Pickle Making || Time Lapse || Vlogust Day #4 | Duration 9 Minutes 22 Seconds In fact, ice cube trays are probably used for far more things than ice in these days of automatic ice dispensers. Now, throughout the fall and winter when you want some garden freshness, just pull out your handy cucumber cubes. But we’re looking for more ways to enjoy—and preserve—our cucumber harvest. Adding fresh veggie or fruit slices to your cucumber water is a whole lot cheaper than so called “vitamin water”, which isn’t actually healthy, because it typically contains sugar and even high fructose corn syrup. Our favorite way to preserve them is pickling—both a quick refrigerator pickle with onions, and the classic water bath glass jar pickle, for a nice long shelf life. But the cukes still have a crunch, so you can enjoy “garden fresh” cucumbers in winter too…yum! Instead of using vinegar, as with fridge pickles, brine is used as with fermented pickles, and they’re seasoned by sitting in the refrigerator for a few days (if you can wait that long). We do not aim to diagnose, treat, cure or prevent any illness or disease.

Air Fried Burgers by

The recipe is very simple: just a few ingredients out of the cupboard thrown together in a few seconds, and then mixed into extra-lean ground beef so that you’re getting a healthy, all pure beef burger. It’s also very filling, because each burger is a quarter-pound of pure beef before cooking. If you are using a basket-type fryer, no need to spray the basket. With your thumb, put an indent in the centre of each one to prevent the patties bunching up in the middle.

Small Batch Recipe: Garlic Dill Refrigerator Pickles by

Drizzle olive oil over pickled cauliflower and it becomes a quick appetizer for guests. Truly, there isn’t much that a pickle can’t do to jazz up or round out a meal. However, there’s no rule that cucumbers are the only vegetable that can be pickled. If you plan to make a refrigerator pickle out of these vegetables, they will need a quick bath in some boiling water before they’re able to be pickled. When you make refrigerator (they’re also known as quick pickles), you pack your vegetables into a jar (or other container) with spices and aromatics and pour over hot pickling liquid. This is a great method if you have a small amount of produce to preserve or if you’re working with fragile vegetables that don’t do well when exposed to the heat of the canning pot. Vegetables and spices are packed into clean mason jars and are then filled with a vinegar-based pickling liquid (made with 5% acidity vinegar). Once processed, these pickles are shelf stable for up to a year. However, processed pickles do require a bit more work and attention than a quick jar of refrigerator pickles do. I like to stick to refrigerator pickles when working with cucumbers, because they begin to lose their texture as soon as you apply any heat to them. The question then becomes, how do you pick a pickling method? Is your produce sturdy or will it lose texture in the canning pot. You don’t want to damage the cukes, but you do want them packed tight. Tap jars gently on countertop to dislodge any trapped air bubbles. When they’ve returned to room temperature, place jars in refrigerator. Toss baby greens with a bit of crumbled cheese and a slices of pickled beet and call it dinner. Nuzzle a couple of dilly beans alongside your hot dog instead of relish for a crunchy pucker. These pickles are allowed to cool on the counter and are stored in the fridge once they’ve returned to room temperature. Preserved pickles begin their life in much the same way that a refrigerator pickle does. Lids and rings are attached and then the jars are processed in a boiling water bath canner for the amount of time that the recipe prescribes. Pour the brine into the jar, leaving approximately 1/2-inch headspace.

About Brine Pickles by

Let’s describe what these type pickles are not —hot vinegar and salt brined, hot water bath and canned. They carry their own natural preservatives and are preserved fresh in the refrigerator. The culture already lives in a state of mutualism on the vegetables. Pickles are not cooked, yet they’ve become tender and more digestible, like cooked food. Pickles are then transformed into a third state of food; not raw, not cooked. Within the chew of a pickle are billions of beneficial bacteria and their armies of digestive enzymes. High concentrations are created and combine with vegetable enzymes to power up digestion: they predigest the pickled food and help break down hard-to-digest foods at the meal. Multiply into billions of healthy bacteria to replenish our own resident cultures. The ancient technique of pickling is now brought to the realm of modern hobby- pickling. These mighty microbes go about their work just as they have always done. These fresh pickles are made with cucumbers sometimes or just about any vegetable and use only salt and water. There is no need to add a culture starter like when making yogurt. Pickles are no longer raw, although they contain more nutritive essence than in their raw state. The warmest these type pickles ever get is by the heat of the sun in garden and field. These beneficial cultures, billions and billions in fresh pickles, bathe the human digestive tract, which contains trillions and trillions of the very same culture. This wisdom has now been scientifically validated, pickles help to break down hard-to-digest foods. If you look at the great and lasting cuisines of the world you will see this wisdom of combining pickled foods with the staples of their meal. We have lost our culture and we are impacting our culture. Yet, these nutrients are inexpensive and lie within common vegetables and sea salt. Minerals from both unrefined sea salt and within plants become ionized and made more absorbable. They are the alpha food, the “mother seed”, and repair or strengthen that which has been weakened by our past nutritional imbalances. Just like yogurt makers, juicer extractors, you can add pickle-making to your countertop.If you have fresh dill you can place whole stalks in the jar. I also left this out on some jars to have just dill pickles. I just added a few pieces to some jars and left it out of other jars. You should definitely cut the medium and large cukes to be able to pack more in. I have one of those funky garlic peelers where you roll the garlic in this rubber tube. You may want to peel really large cukes since the skins may be tough.

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