Kyra

fermentedpickles hashtag performance

The #fermentedpickles hashtag showcases vibrant videos of pickle-making, featuring crunchy cucumbers, colorful spices, traditional brining techniques, health benefits, creative recipes, DIY methods, culinary experiments, and community sharing of delicious pickling adventures.
These are my favorite pickles ever and they also happen to be full of beneficial probiotics!! Full recipe is below, lmk if you have any questions. Pickle method is adapted from @appetite life INGREDIENTS: - As many cucumbers as your jar holds (I use Persian, Japanese, or pickling cucumbers) - Enough filtered or bottled water to fully cover the cucumbers. - Non-iodized salt (I use Kosher salt or sea salt). - Optional but encouraged: 3–4 bay leaves or a grape leaf, to help the pickles stay crisp. - Optional flavor additions: - fennel, coriander, dill, mustard, or celery seeds. - Peppercorns - Allspice - OR you can buy pickling spice from the grocery store & it will be a mix of all the above. - Whole garlic cloves (if you want stronger flavor, slice in half or smash) - big handful of fresh dill - chilies or chili flakes ——- METHOD: (see note below for measurements if you don’t have a scale) —— 1. Clean your jar thoroughly. Sterilize it if you’d like but it’s not completely necessary. Just make sure to clean it very well. 2. Weigh your jar while empty and write down the weight. 3. Put cucumbers + any seasonings/herbs in your jar. 4. Pour into the water, making sure everything is submerged. 5. Now weigh your jar with everything in it. Subtract the weight of the jar. Now multiply this weight by 0.02. That number is how much salt you will be adding. 6. Add in the salt and give it a little shake. 7. Lastly, we need to make sure everything stays under the water. If anything is above the water line it will likely get moldy. To do this, you can use a ziplock bag filled with water as a makeshift weight, or a clean rock, or a grape leaf tucked in tightly, for example. You can also click the link in my bio, & click “fermentation” for various jar weights you can buy to ensure everything stays down. 8. Let sit in a cool dark place with the lid loosely screwed on, for 3-6 days, or more if needed, opening every day or two to release any pressure build-up. Taste them after day 2 or 3. Once they taste how you like, put them in the fridge to halt the fermentation. They’ll last up to a year there but taste best within 3-4 months. PRO TIP: once my pickles are ready, I like to add a splash of vinegar to each jar before storing them in the fridge. This is totally not necessary but it helps avoid any more fermentation, and I like the taste it adds since these pickles are a little less sour than regular ones. And the main reason why I like making these is for the benefits of the fermentation, which still remain after adding vinegar:). —— NOTE: If you don’t have a scale make the brine by combining 1 Tbsp of fine salt or 1.5 Tbsp coarse salt with 2.5 cups of filtered water. Mix, and then pour into your jar to cover the cucumbers. Use this same ratio to make more brine if needed. —— #madefromscratch #homemadefood #pickles #Recipe #EasyRecipe #guthealth #fermentation #fermentedpickles #lucymakes #lucysmith #homemaking #healthyrecipes
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These are my favorite pickles ever and they also happen to be full of beneficial probiotics!! Full recipe is below, lmk if you have any questions. Pickle method is adapted from @appetite life INGREDIENTS: - As many cucumbers as your jar holds (I use Persian, Japanese, or pickling cucumbers) - Enough filtered or bottled water to fully cover the cucumbers. - Non-iodized salt (I use Kosher salt or sea salt). - Optional but encouraged: 3–4 bay leaves or a grape leaf, to help the pickles stay crisp. - Optional flavor additions: - fennel, coriander, dill, mustard, or celery seeds. - Peppercorns - Allspice - OR you can buy pickling spice from the grocery store & it will be a mix of all the above. - Whole garlic cloves (if you want stronger flavor, slice in half or smash) - big handful of fresh dill - chilies or chili flakes ——- METHOD: (see note below for measurements if you don’t have a scale) —— 1. Clean your jar thoroughly. Sterilize it if you’d like but it’s not completely necessary. Just make sure to clean it very well. 2. Weigh your jar while empty and write down the weight. 3. Put cucumbers + any seasonings/herbs in your jar. 4. Pour into the water, making sure everything is submerged. 5. Now weigh your jar with everything in it. Subtract the weight of the jar. Now multiply this weight by 0.02. That number is how much salt you will be adding. 6. Add in the salt and give it a little shake. 7. Lastly, we need to make sure everything stays under the water. If anything is above the water line it will likely get moldy. To do this, you can use a ziplock bag filled with water as a makeshift weight, or a clean rock, or a grape leaf tucked in tightly, for example. You can also click the link in my bio, & click “fermentation” for various jar weights you can buy to ensure everything stays down. 8. Let sit in a cool dark place with the lid loosely screwed on, for 3-6 days, or more if needed, opening every day or two to release any pressure build-up. Taste them after day 2 or 3. Once they taste how you like, put them in the fridge to halt the fermentation. They’ll last up to a year there but taste best within 3-4 months. PRO TIP: once my pickles are ready, I like to add a splash of vinegar to each jar before storing them in the fridge. This is totally not necessary but it helps avoid any more fermentation, and I like the taste it adds since these pickles are a little less sour than regular ones. And the main reason why I like making these is for the benefits of the fermentation, which still remain after adding vinegar:). —— NOTE: If you don’t have a scale make the brine by combining 1 Tbsp of fine salt or 1.5 Tbsp coarse salt with 2.5 cups of filtered water. Mix, and then pour into your jar to cover the cucumbers. Use this same ratio to make more brine if needed. —— #madefromscratch #homemadefood #pickles #Recipe #EasyRecipe #guthealth #fermentation #fermentedpickles #lucymakes #lucysmith #homemaking #healthyrecipes
10/10 #bubbies #pickles #fermentedpickles #bubbiespickles #asmr #food
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10/10 #bubbies #pickles #fermentedpickles #bubbiespickles #asmr #food

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