Simone’s Kitchen
Natural Food Cuisine For Body, Mind & Soul
Homemade Salt Pickles
Homemade pickles are easy to make, delicious and healthy.
They aid in digestion and nourish your intestinal flora.
Eat a small amount each day with meals 1-2 Tbls 1-2x/day.
Sea Salt Pickles:
Makes
2 - 650ml jars of pickles
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Bring 1 litre of water to boil with about 1 flat Tbls sea salt, simmer for 5 min.
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Taste the water, it should have a salty flavour - slightly more salty than you'd want your soup. If the water is too salty it will turn the vegetables to mush, if the water isn't salty enough the vegetables will rot. So adjust the salt if necessary and then remove from heat to cool.
Prepare the Vegetables:
Many vegetables can be used including: Carrot, Dailkon (long white radish), Red radishes, Cauliflower, Turnip and Onion.
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Wash vegetables, remove any bad spots and cut them in bite size pieces - not too thin and not too thick.
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Place a small piece of kombu (2cm) in the bottom of clean glass jars, stack the vegetables on top.
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Fill the jars nearly to the top and then when the water is room temp. fill the jars to cover the vegetables.
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Cover the jars with cheese cloth (thin, breathable cotton) and secure with a rubber band.
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Place jars on a kitchen window sill or other relatively cool place. Let stand for 4-5 days.
The vegetables on top often rot a little because they pop out of the water - don't worry, just remove those pieces and the rest of the pickles should be fine.
Now you can cover your pickle jars with lids and store in the refrigerator.
Pickles are now ready to eat and will stay good for several weeks.