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Made with fermented pickles and fermented garlic with a splash of fermented pickle juice, this is the best homemade salsa recipe, packed with probiotics that help promote a healthy digestive system. The fermentation process reduces the acidity of the tomatoes, making Pickle de Gallo easier on the stomach.
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Instructions: Make a brine by dissolving the sea salts in to the chlorine-free water. In your half-gallon jar, add the bay leaves, garlic, dill, and a about a third of the spices. Put in half of the cucumbers. Repeat with another layer of the spices and add another layer of cucumbers, top them off with even more spices.
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Select and wash your fresh pickling cucumbers in cold water. Slice off the ends. Step 2. Prepare flavor-giving ingredients, such as garlic and dill (or dill flowers). Step 3. Make a salty brine by boiling water with salt (and some erythritol if you like). Step 4. Fill jars with pickles, garlic, and dill.
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Remove at least 1/16th inch from the blossom end. Repeat for all the cucumbers. Remove at least 1/16 inch at the end of the blossoms on your cucumbers. 2. Prepare the Brine. Add the salt to the room temperature water. Add quality sea salt to your room temperature water. Mix in the salt until completely dissolved.
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Then place them in the large mixing bowl; suggested to store in refrigerator. 2.) Meanwhile, in saucepan combine the vinegar, reserved pickle brine, sugar, turmeric and celery seed. Bring to a boil, stirring occasionally, then reduce heat to medium-low. Allow to simmer (or low boil), uncovered, for 20 minutes.
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Add four tablespoons of salt to a half gallon size mason jar. Next, bring a couple cups of filtered water to a simmer. Add the hot water to the salt and stir to combine. Fill the jar the rest of the way with filtered water and set aside to cool. Add thick sliced cucumbers to another half gallon mason jar.
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Mix the brine at a ratio of 1 tsp salt per cup of water. Add fermentation weights to the fermenter to keep the cabbage submerged in the brine. Ferment at about 70 degrees for 7-10 days. Don't allow the sauerkraut to go above 76 degrees, higher temperatures increases the risk of bad bacteria spoiling the batch. Taste.
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Pour the saltwater brine into the jar, being sure to cover all the cucumbers. Make more brine if necessary. Put the grape leaves on top of the cucumbers. Put the weight in the jar and then put the lid on. Put the sealed jar in a bowl or saucer just in case it overflows and store it in a dark corner for 5-14 days.
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Slice an extra cucumber in half and use it as a weight to keep the spears submerged in the water. Pour salt water over the cucumbers and spices, leaving 1 inch at the top. Cover with the lid but only seal part way. If using a jar with a clamp lid, remove the plastic seal. For screw tops, twist in on half way.
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Stir to fully dissolve the salt. Pour the brine over the cucumbers. Allow the pickles to ferment somewhere cool and dark for 2-7 weeks. If you are doing open-air fermenting, check the pickles every 2-3 days. Skim off the foam/scum and top up with non-chlorinated water as needed.
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Step 1 - Sterilize. Thoroughly clean and sterilize your mason jars. You don't want any bad bacteria competing for a breeding ground in your batch of pickles. To do this, simply fill a stock pot with about 1 inch of water, place the jars inside (lids and all), cover the stock pot and bring to a boil for 10 minutes.
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7. Pour brine into jar and make sure cucumbers are fully submerged. If not, place onion chunk or clean weight on pickles to hold them down. 8. Make sure to leave about an inch of room in the top of the jar. This is necessary for fermentation to take place. 9. Cover jar and place on countertop for 3 days. 10. Taste a pickle.
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Probiotic Radish Pickle Recipe
Instructions. Create the salt water brine: dissolve 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves (no need to boil) Wash the cucumbers, trim off the ends, and cut as desired (halves, spears, slices, etc).
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I add a lot of garlicโฆ 10-15 cloves, sometimes 20! Fermented Garlic is really good for the gut too! Step 3: Place the spices on the bottom of the jar, then sliced garlic, fresh dill and bay leaves, and then add 2 layers of cucumbers, end on end, in a large two-quart jar (half-gallon). Press everything down.
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In fact, it has never been easier. Here's a list of some of the ยซ Holy Grail ยป recipes to start pickling at home, for a fraction of the cost of probiotic supplements available in health stores. Scroll down for the links to these pickling recipes.
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The asparagus spears shrink during pickling and will want to float and pop up out of the liquid. Once you have the asparagus spears in the jars, pour in the whey or prepared starter culture. Add enough salt water to completely cover the spears. Leave one inch of headspace at the top of the jar.
