Cyd is still not yet back to fighting strength, so I have another rather boring report.
Breakfast: Berry Smoothie with Almond Milk and Chia Seeds
Lunch: Popcorn (ugh)
Dinner: Turkey, Avocado, and Tomato Sandwich on a Whole Wheat Tortilla
Dessert: Local Strawberries with Whipped Cream
Note: This recipe is based on one from my friend Ron Nolland's grandmother. His methodology is to leave the jars on the counter for just two days and then into the fridge. But I prefer a more sour pickle. So I almost doubled the salt in his recipe, hoping to be able to get more room temperature fermentation time before the pickles get transfered to cold storage. We shall see. It's all a big experiment. (Maybe I should have just done a half peck then, huh? Tee hee. Oh well, I like to live on the edge!)
Fermented Kosher Dills
1/2 peck of small pickling cukes
1 gallon (non-chlorinated) water
2/3 cup canning salt (or sea salt)
In each half gallon jar (you'll get three):
2 grape leaves, washed
4 large (or 6 smaller) garlic cloves, peeled
1 teaspoon pickling spice
1/4 teaspoon red pepper flakes
2 heads of fresh dill
18-22 small (pre-soaked) cucumbers, blossom end removed
Scrub cucumbers with a brush and remove the blossom end. Soak in cold water in the refrigerator overnight.
The next day, bring the water and salt to a boil, then let cool. Meanwhile, prepare your jars that have been washed in hot, soapy water. Place a grape leaf in the bottom, along with half of the garlic and spices, and one head of dill. Pack in the (drained) cukes, then add the rest of the garlic, spices, and the other head of dill.
Fill the jars with cooled brine, leaving at least one inch of head room. Add the other grape leaf on top. Fill three small baggies with some of the leftover brine and weight down the pickles. (Or use a smaller glass jar, lid or disk, or a sterilized stone as a weight if you prefer.)
Let the pickles ferment on the counter (on a lined tray or plastic tub) for five to seven days, then taste one. Keep fermenting (up to three weeks) until sufficiently sour. The brine should bubble and turn cloudy. If any mold forms, just scrape it off and discard. Add additional brine if necessary. When the pickles are sour enough to your liking, remove the brine baggies, cap the jars, and store in the fridge (for months).