It’s pickles people!
I found these cute little Watermelon Gherkins over the weekend and discovered many people pickle them. Perfect timing!!! This will be my first time trying them. If you have had them before, please comment with any recommendations. I would love to hear what y’all do with them.
I am on my 2nd week of the Autoimmune Paleo Protocol and wanted to make a refreshing summer time snack as well as take advantage of all the fresh cucumbers at the Farmers Market.
This simple recipe is AIP compliant and therefore does eliminate the standard pickle spices.
I like to ferment out of mason jars for two reasons.
1.) I’m frugal.
2.) They are cute!!! The idea behind the container is that you need is to be air tight. You also want to avoid plastic.
Ingredients (preferably organic)
* Pickling Cucumber ( I used 4 extra large ones shown here)
* Dill (a bunch per jar)
* Salt (kosher, sea, Himalayan, Celtic)
* Water ( this is a whole other topic to discuss. For now, please use the highest quality water you have access to.)
Cut cucumbers in spears or slices
Slice garlic ( I used 2 cloves ea. for the large pickles and 1 clove for the cute little watermelon gherkins)
Place a some dill on the bottom of the jar and begin to add your spears. Once it is fairly full, add your sliced garlic and the rest of the dill in between slices. (If your spears are reaching near the hight of the jar, cut them down about an inch and a half from the lid)
The pickling brine is simply to mix 2 1/2 tsp to one cup of water until dissolved. The size of your containers may need more an one cup so all you have to do is follow that ratio to make the quantity you’ll need to cover your spears and leave about an inch and a half from the lid.
Now that you have your pickles sealed, you’ll want to store them in a cool dark area with little movement for 3-7 days. The good bacteria need room to grow! If this is your first time fermenting, you may have questions along the way. Feel free to comment below. I would love to help you along! - 3 days ago