Pink Peppercorn Pickles
I have two big pink peppercorn trees in my yard. I dry the peppercorns and use them in my pepper grinder and also when I make pickles. I love the mild pepper taste and I like to see them floating in the jar while my pickles ferment. I like to make these in quart jars but you can use a half gallon jar, or pint jars too. Just make sure each jar gets an even amount of the spices, seasonings, and culture. Check out my blog on how to make pickles crunchy!
Servings: 2 quarts
- 1/4 teaspoon Cutting Edge Cultures – or 1/4 cup kefir whey
- 1 cup Water – to mix starter culture
- 1-1/2 pounds pickling cucumbers – 3- to 5-inch is ideal. Enough to fill two quart jars
- 4 tablespoons Celtic Sea Salt
- 2 cloves garlic – peeled and chopped
- 1 tablespoon whole dill seed
- 1 tablespoon whole coriander seed
- 1 tablespoon pink peppercorns
- 1/2 teaspoon red pepper flakes
- 2 sprigs dill weed – 2 inch piece
- filtered water
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients. If using kefir whey, add it when the recipe calls for culture.
- Mix all seasonings and spices in a bowl with a spout for easy pouring.
- Place cucumbers in jar, leaving two inches at top of the jar..
- Add seasonings and spices to each jar dispersing them evenly between the two.
- Add Cutting Edge Culture, or kefir whey, evenly to each jar and cover with water, leaving an inch or two at the top.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the container in the refrigerator.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.