From my garden

From my garden

Every year I plant my garden, anxious for my fruits and veggies. But each year I don’t plant cucumbers because each year they come back anyway. They will sprout in different places in my garden, always in a place where they can have lots of room. It just makes me laugh and excites me. It  is what I call “summer magic.” This year I thought they wouldn’t come. We had an exceptionally hard winter and I started to believe my cucumbers weren’t coming and I started to panic. No pickles! What is a fermenting fanatic to do? But come they did, in a spot they had never sprouted from before. Now in my own reality I like to believe that as I sleep, fairies come at night and plant seeds, so they will grow and become cucumbers. Then I will ferment them and tell the world how to make these life-giving  pickles. That just maybe, this is my destiny and higher calling. So if I find out that everybody’s cucumbers come back every year, I will be slightly disappointed – maybe even crushed. So if you don’t mind, I prefer to stay in my own crazy reality watching with joy as my cucumbers come to me year after year, and I’ll keep coming up with new recipes to fulfill my greater destiny.

Sweet Pickle Relish

Sweet Pickle Relish

I think everyone should ferment, and not can, their vegetables. No big boiling pots of water heating up the kitchen. Just a little chopping and patience and you have one of my favorite foods – fermented pickles!! Pickles that are loaded with vitamin C and good bacteria that can change the world that lives inside of you. So my first recipe each year with my cucumbers is a sweet fermented relish – Sweet Pickled Relish. Man, I just love pickles!

 

 

Sweet Pickle Relish
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Sweet Pickle Relish
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CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 1quart
Servings: 1quart
You can also make these into bread and butter chip pickles. Just don't chop and dice but leave the cucumbers and onions in thin slices. These are really good on sandwiches.
~Donna
Ingredients
  • 1/2teaspoon Veggie Starter Culture or 1/4 cup kefir whey
  • 3cups cucumberschopped and diced
  • 1/2cup sliced onionschopped and diced
  • 1/2cup honey or maple syrup
  • 1/2 red pepperchopped and diced
  • 1 1/2teaspoon Celtic sea salt
  • 1tablespoon whole celery seeds
  • 1teaspoon turmeric
  • 1/2tablespoon yellow mustard seeds
Servings: quart
Units:
Instructions
  1. If using the starter culture, place 1⁄2 cup of water in a glass measuring cup and add the culture and stir until dissolved. Let the mixture sit while you prepare the vegetables anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 3.
    If using the starter culture, place 1⁄2 cup of water in a glass measuring cup and add the culture and stir until dissolved. Let the mixture sit while you prepare the vegetables anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 3.
  2. In large bowl, mix cucumbers with onion and place in 1 quart-sized, wide-mouthed mason jars, pressing down lightly with a pounder or meat hammer.
    In large bowl, mix cucumbers with onion and place in 1 quart-sized, wide-mouthed mason jars, pressing down lightly with a pounder or meat hammer.
  3. Combine remaining ingredients and whey and pour the liquid over cucumbers, adding more water if necessary to cover.
    Combine remaining ingredients and whey and pour the liquid over cucumbers, adding more water if necessary to cover.
  4. Keep the top of the liquid 1 inch below the top of the jar.
    Keep the top of the liquid 1 inch below the top of the jar.
  5. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.
    Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.
  6. These will last at least a year in your fridge.
    These will last at least a year in your fridge.
CulturedFoodLife.com
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