These probiotic condiments pack a nutritional and flavorful punch to any meal they are paired with. They are very fresh tasting, crunchy and addicting. Heres how to make them:
Ingredients:
3-5 Kirby Pickles (depending on the size)
1/4 cup kefir whey or 1/4 teaspoon starter culture
1 T Fresh Dill chopped, plus a could of whole sprigs OR 1.2 T dill seed
1 Bay Leaf
1 T Sea Salt or Pink Himalayan Salt
2 Whole Garlic Cloves (peeled, optiopnal)
1/2 habanero or jalepeno pepper, chopped, deseeded (optional)
Filtered Water
Basic Process
1. I have some starter culture packets for vegetables on my website (under cultures). These are not necessary but will help vegetables culture without tampering with the flavor. If you are making kefir, try using kefir whey for this process and see if you like the taste. Some people find that it is not noticeable and is a wonderful way to use the extra whey they might have. If using the kefir whey, try using it within 24 hours as that is when the bacterial count at its highest. If using the packets stir together 1/4 teaspoon with 1/4 cup of water to start the activation process before you work with the veggies so it has time to sit (about 10 minutes).
2. Cut the tops and bottoms off of the pickles. Cut in half lengthwise then cut in half again if you prefer pickle spears. As you are cutting them, add them to your quart glass jar.
3. Add herbs, seasonings, bay leaf, culture packet mixture or kefir whey and fill with filtered water, leaving about an inch at the top.
4. Let sit on your kitchen counter where you can keep an eye on it but out of direct sunlight for about 3-4 days.
5. Check on the pickles daily to make sure they are fully submerged. I also taste the brine each day to make sure it tastes nice and salty. The salt will keep the pickles crunchy and also keeps out pathogens. If you open it and see a white yeast form on the top just scrape this off as it is harmless. If any of the pickles have risen above the water, just push them back down again. These veggies don’t like it too hot or too cold. Above 85 degrees would be considered too warm and under 60 degrees, the process will be slowed dramatically. So keep that in mind when you are trying to figure out how much time they need. They are ready when you like the taste and texture. It is a personal preference but they should be nice and bubbly at the top. Enjoy!
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