No heat involved.
These are RAW pickles.
We eat a lot of pickles in this house and now I know how to make pickles that are actually GOOD for you.
I've been thinking about making these for awhile.
But, I had know idea how long they kept or how to even do it.
Then Bountiful Baskets offered cucumbers... AND fresh dill!
I bought the the cucumbers (I didn't realize how many 50 lbs was!) and 2 bunches of dill.
A couple days passed as they sat in a crate in the middle of my kitchen.
Something had to be done with those cucumbers.
Finally, I got online to find a recipe for the same old way I've done it and seen it done, with a canner.
And stumbled upon this blog with a recipe for "Sour Pickles."
"Healthy"... "probiotics"... "retains vitamins" (because there is no cooking)... and no vinegar
These are good for a whole year, but, I would have to store them in my refrigerator.
Christmas is coming... I do need gifts. This could cover four of them right off the bat. (Less in fridge, not that we couldn't eat all those pickles in a year.)
A run down of the ingredients shows I have ALL that stuff! (Yeah! for saving the coriander seeds from my garden and Yeah! again for saving the dill seeds from my garden).
So, I got busy.
And by the time it came to pick up my kids from school, I had 3 crocks full of cucumbers and seasonings.
By evening, the crocks began to bubble.
The next day there was a faint pickling smell along with the bubbles.
I was so excited.
Then my husband said pretty much this:
fermenting = alcohol making
Not my intention. There seem to be a lot of Mormons out there for probiotics and fermenting stuff. (I've been thinking about making fermented ketchup... someday.)
So, I haven't dug through information on this subject well enough.
If you have opinions/facts on this I would appreciate it...
Surely, I'm not going to get drunk on pickle juice.
I just want to make sure that eating this will not be breaking the Word of Wisdom.