COUNTER CULTURE

     I was honoured to be invited to present a workshop on fermenting at Bridgewater's Up!Skilling Expo last weekend. My first instinct was to share my absolutely favourite recipe for Dill Pickled Cucumbers and Beans with everyone because they are so easy to make, and taste amazing! It's hard to believe that this very classic (and healthy) recipe and method for making pickles has virtually disappeared from our kitchen cultures. Good thing fermenting is experiencing a serious revival because I honestly can't imagine life without these babies.

Like I discuss in the video, fermented beans and cucumbers are a great way to preserve fresh vegetables from your garden, while at the same time making them more digestible and inoculating your system with beneficial probiotics. Amazing eh?!

DILL PICKLES AND BEANS

via Lacto-Fermentation

a couple of handfuls of fresh organic string beans, stems removed and/or

about 6-7 organic pickling cucumbers

3 Tbsp unrefined sea salt

fresh organic dill blossoms

fresh organic garlic cloves, peeled

1/2 Tbsp organic mustard seeds

5 cups filtered water

clean mason canning jars

Method: Place a dill blossom, a couple of cloves of garlic, and the mustard seeds in the jar. Then fit in as many cucumbers or green beans as you can. In a glass measuring bowl, dissolve the salt in the water and then pour over the vegetables, being sure to cover them completely. Screw on lids and place the jar on a plate or in a bowl to catch any potential overflow, and place on your counter or on top of your fridge for about 3 days. You'll know they are done fermenting when the brine becomes cloudy and the vegetables turn a darker shade of green. Store in a cool place like a cold cellar or refrigerator. Enjoy!

DILL PICKLES

I used to think the whole joke about pregnant women craving pickles was something that would never occur to me.  In a sense it is true that I don't crave them, but I do really enjoy them now more than ever.  So, I decided to make some dill pickles with the fresh cucumbers that are in season right now.
 In an effort to use a more local product, I tried using Boate's Apple Cider Vinegar to make dill pickles last year.  They turned out, only I wasn't very keen on the appley taste.  I was really tempted to just cave and buy good old white vinegar, but realized I couldn't find any that was in a glass bottle, so I decided to try out white wine vinegar.  I'll let you know how it goes.

DILL PICKLES

8 lbs organic pickling cucumbers

14 heads fresh organic dill

7-10 cloves organic garlic, chopped

7 Tbsp coarse celtic sea salt

7 tsp organic pickling spice

3 1/2 dried organic red hot peppers

8 cups vinegar (your choice)

8 cups water

Method:  Fill boiling water canner with water.  Place 7 clean 1 litre mason jars in the canner over high heat.  Wash cucumbers, slicing off blossom ends, leaving a 1/4 inch of stem attached.  Place snap lids in boiling water and boil for 5 minutes.

     Combine vinegar and water in a large stainless steel saucepan.  Bring to a boil, boiling gently while you pack jars.  In a hot jar, place 1 head of dill, 1 clove of the chopped garlic, 1 Tbsp salt, 1 tsp spice and 1/2 of a hot pepper.  Pack cucumbers into a hot jar to within 2 cm of top rim.  Place one head of dill on top.  Add boiling pickling liquid to cover cucumbers to within 1 cm of top rim.  Remove air bubbles by sliding a rubber spatula between glass and food, readjust head space.  Wipe rim, then centre, snap lid on and apply screw band until just fingertip tight  Place jar in canner.  Repeat.  Cover canner, return water to boil and process 15 minutes.  Remove jars, cool 24 hours, check jar seals.