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Chocolate chip cookies from scratch, inspired by the @Nara Smith ofc 😙😙😙 sharing a few of my favorite videos from the past year and this one makes me laugh every time I watch it but also makes me crave those cookies—they were so good and also sooo time consuming hahaha. Cheers to 2025 and many more from scratch cooking videos :) #madefromscratch #baking #homemade #hubsandwife #narasmith #tradwife #lucymakes #lucysmith #chocolatechipcookies #fromscratch #homesteading #homemaking #traditional

Chocolate chip cookies from scratch, inspired by the @Nara Smith ofc 😙😙😙 sharing a few of my favorite videos from the past year and this one makes me laugh every time I watch it but also makes me crave those cookies—they were so good and also sooo time consuming hahaha. Cheers to 2025 and many more from scratch cooking videos :) #madefromscratch #baking #homemade #hubsandwife #narasmith #tradwife #lucymakes #lucysmith #chocolatechipcookies #fromscratch #homesteading #homemaking #traditional

Since we aren’t removing the molasses (molasses comes from sugar cane), this is technically brown sugar, but it’s traditionally called jaggery or gurr, which is a very common ingredient used around the world, with various names. It was such a fun process to make and so fun to cook with. Definitely going to be incorporating more jaggery in my cooking from now on!!!🙌 #madefromscratch #lucymakes #chocolatechipcookies #lucysmith #fromscratch #homemade #baking #homemadesugar #howitsmade #homesteading #homemaking

Since we aren’t removing the molasses (molasses comes from sugar cane), this is technically brown sugar, but it’s traditionally called jaggery or gurr, which is a very common ingredient used around the world, with various names. It was such a fun process to make and so fun to cook with. Definitely going to be incorporating more jaggery in my cooking from now on!!!🙌 #madefromscratch #lucymakes #chocolatechipcookies #lucysmith #fromscratch #homemade #baking #homemadesugar #howitsmade #homesteading #homemaking

Full recipe below, along with 3 different methods to use to make them! This is part 2 of me sharing some of my favorite videos from the past year🥳 ——- Egg White Method * 2 cups powdered sugar (+ more if needed) * 1/2 of an egg white * 1 Tbsp fruit/veggie juice * Optional: ½ tsp salt —- Meringue Powder Method * 1 ½ Tbsp meringue powder * 2 cups powdered sugar * 3 Tbsp fruit juice * Optional: ½ tsp salt —- Egg-Free Method * 1 ½ cups powdered sugar * 2 Tbsp juice * 1 Tbsp light corn syrup * Optional: Pinch of salt —— NOTE: if you’d like to use dye instead of fruit juice for coloring, then replace the fruit juice with water in each recipe. INSTRUCTIONS Egg White Method * Mix the ingredients together until they form a paste. If you want multiple colors, then divide the recipe and mix ingredients in separate bowls. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistnecy of toothpaste). * Fill a piping bag & pipe onto parchment paper or silicone baking mats. * Allow to dry 4 hours, preferably 24 hours. * Break apart and store in an airtight container. ——- Meringue Powder Method * Mix together the meringue powder, powdered sugar, & salt. * Stir in fruit juice one tablespoon at a time & mix. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe onto a silicone baking mat or parchment paper. * Allow to dry at least 4 hours, preferably 24 hours. * Break apart & store in an airtight container. ——- Egg-Free Method * Mix the powdered sugar, corn syrup, and salt. * Add in fruit juice one tablespoon at a time, mixing. Add more powdered sugar or liquid if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe lines onto a silicone baking mat or parchment paper. * Allow to dry, at least 24 hours, preferably 48 hours. PLEASE read notes and tips pinned in comments before making!:) sorry I ran out of room. ——- NOTES & TIPS: —— Foods for coloring ideas: raw beetroot, turmeric, carrot, berries, mango, papaya, pomegranate, cranberries, purple cabbage, saffron, matcha, herbs (like basil or mint), kale, spinach. —— TIP: when dyeing with fresh fruits/veggies, you can use small amounts of baking soda (a base) or vinegar or lemon juice (acids) to change the color of the fruit juice to your liking. It’s pretty cool and you can’t taste it unless you added a lot. Experiment with it in small amounts until you get the color you want! —— Note on piping bags: when cutting the top for your piping bag, make sure to start small. I cut the tiniest bit off and then tried it and cut more off if needed. Also, you can use a small piping tip if you’d like, but it’s not necessary. —— Note on storage: Make sure they are fully dry before storing so they don’t go bad or stick together. According to the blogs I have read, homemade sprinkles, using any of these methods, will keep for up to 1 year when stored in an airtight container. This was my first time making sprinkles so I have not done my own tests on this and therfore cannot guarentee this:). You can also keep your sprinkle batter stored in the fridge for weeks, or in the freezer for a few months and then just thaw and pipe the sprinkles whenever you want them. #madefromscratch #homemade #sprinkles #cooking #baking #homesteading #allnatural #recipes #EasyRecipe #lucysmith #lucymakes

Full recipe below, along with 3 different methods to use to make them! This is part 2 of me sharing some of my favorite videos from the past year🥳 ——- Egg White Method * 2 cups powdered sugar (+ more if needed) * 1/2 of an egg white * 1 Tbsp fruit/veggie juice * Optional: ½ tsp salt —- Meringue Powder Method * 1 ½ Tbsp meringue powder * 2 cups powdered sugar * 3 Tbsp fruit juice * Optional: ½ tsp salt —- Egg-Free Method * 1 ½ cups powdered sugar * 2 Tbsp juice * 1 Tbsp light corn syrup * Optional: Pinch of salt —— NOTE: if you’d like to use dye instead of fruit juice for coloring, then replace the fruit juice with water in each recipe. INSTRUCTIONS Egg White Method * Mix the ingredients together until they form a paste. If you want multiple colors, then divide the recipe and mix ingredients in separate bowls. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistnecy of toothpaste). * Fill a piping bag & pipe onto parchment paper or silicone baking mats. * Allow to dry 4 hours, preferably 24 hours. * Break apart and store in an airtight container. ——- Meringue Powder Method * Mix together the meringue powder, powdered sugar, & salt. * Stir in fruit juice one tablespoon at a time & mix. * Add more powdered sugar or juice if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe onto a silicone baking mat or parchment paper. * Allow to dry at least 4 hours, preferably 24 hours. * Break apart & store in an airtight container. ——- Egg-Free Method * Mix the powdered sugar, corn syrup, and salt. * Add in fruit juice one tablespoon at a time, mixing. Add more powdered sugar or liquid if needed, & mix until you have a smooth, thick paste (about the consistency of toothpaste). * Pipe lines onto a silicone baking mat or parchment paper. * Allow to dry, at least 24 hours, preferably 48 hours. PLEASE read notes and tips pinned in comments before making!:) sorry I ran out of room. ——- NOTES & TIPS: —— Foods for coloring ideas: raw beetroot, turmeric, carrot, berries, mango, papaya, pomegranate, cranberries, purple cabbage, saffron, matcha, herbs (like basil or mint), kale, spinach. —— TIP: when dyeing with fresh fruits/veggies, you can use small amounts of baking soda (a base) or vinegar or lemon juice (acids) to change the color of the fruit juice to your liking. It’s pretty cool and you can’t taste it unless you added a lot. Experiment with it in small amounts until you get the color you want! —— Note on piping bags: when cutting the top for your piping bag, make sure to start small. I cut the tiniest bit off and then tried it and cut more off if needed. Also, you can use a small piping tip if you’d like, but it’s not necessary. —— Note on storage: Make sure they are fully dry before storing so they don’t go bad or stick together. According to the blogs I have read, homemade sprinkles, using any of these methods, will keep for up to 1 year when stored in an airtight container. This was my first time making sprinkles so I have not done my own tests on this and therfore cannot guarentee this:). You can also keep your sprinkle batter stored in the fridge for weeks, or in the freezer for a few months and then just thaw and pipe the sprinkles whenever you want them. #madefromscratch #homemade #sprinkles #cooking #baking #homesteading #allnatural #recipes #EasyRecipe #lucysmith #lucymakes

Ice cream sundae from scratch🍨🎀 was craving all my favorite toppings so I decided to make them and it was 100% worth it #madefromscratch #homemade #icecreamsundae #icecream #baking #sprinkles #howitsmade #lucymakes #lucysmith #BakeWithMe

Ice cream sundae from scratch🍨🎀 was craving all my favorite toppings so I decided to make them and it was 100% worth it #madefromscratch #homemade #icecreamsundae #icecream #baking #sprinkles #howitsmade #lucymakes #lucysmith #BakeWithMe

Sausage egg and cheese bagel with homemade cream cheese <3 I’ll put the recipe for the cream cheese & sausage below, and you can find the bagel reicpe on my next post since I can’t fit it all. Enjoy!!💗 —- Cream cheese recipe (Makes 10 ounces) —- Ingredients * 10 cups whole milk * 1/3 cup fresh squeezed lemon juice * ½ tsp salt + more to taste * Optional: splash of vinegar Instructions * Pour milk into a large pot & bring to a boil. * Stir in the lemon juice & turn the heat off. Let sit undisturbed for 3-5 minutes. * Strain the liquid (whey) from the curd in a fine mesh strainer. You can let it slowly drip out for 20-30 minutes, or squeeze it out, or a little bit of both. Use a cheesecloth or nut milk bag if you have one, or a paper towel lining the mesh strainer works too. Save the whey for pancakes or other things. * Place curd into a blender. Add the salt & blend until smooth. Taste it, if you want it more tart add a splash of vinegar (or lemon). Tip: for extra silkiness, add an ice cube and blend that in, as long as the cream cheese isn’t super hot. If it’s too thick, add a little bit of whey or cream. * Dump into an airtight container & let chill in the fridge. It will thicken up slightly. It lasts up to a week in the fridge. Enjoy!! —— Breakfast Sausage INGREDIENTS * 1 TBSP chopped fresh sage * 2 tsp chopped fresh thyme * 1 tsp fennel seeds, crushed * ½ tsp crushed red pepper flakes optional * ⅛ tsp ground nutmeg * Lots of fresh ground black pepper * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1 ½ pounds ground pork * 1 tsp salt * 2 tsp maple syrup, optional * 1 tbsp avocado oil or ghee Note: you can totally use dried herbs instead of fresh, I’m not sure on the exact amounts for dried though. INSTRUCTIONS * Combine all herbs & spices. * To a large bowl, add ground pork & maple syrup. Sprinkle on the spice mix, mix a little, then repeat until combined. Try not to overmix as it will make the sausage dense. * Shape about 16 patties, making pretty thin. * Heat oil in a large cast iron skillet over medium heat. Note: you can skip the oil if you’d like, I don’t usually use it as the pork has enough oil in it already to get a good sear. * Add sausage, flatten with a spatula to get a good crust, flip, and cook until browned, about 2-3 minutes per side, or until they reach 160*F internal temp.   #baking #BakeWithMe #madefromscratch #homemade #bagels #Sourdough #homesteading #lucymakes #homemaking #lucysmith #sourdoughbagels #sourdoughbread #homemadecheese #howitsmade #baking #guthealth

Sausage egg and cheese bagel with homemade cream cheese <3 I’ll put the recipe for the cream cheese & sausage below, and you can find the bagel reicpe on my next post since I can’t fit it all. Enjoy!!💗 —- Cream cheese recipe (Makes 10 ounces) —- Ingredients * 10 cups whole milk * 1/3 cup fresh squeezed lemon juice * ½ tsp salt + more to taste * Optional: splash of vinegar Instructions * Pour milk into a large pot & bring to a boil. * Stir in the lemon juice & turn the heat off. Let sit undisturbed for 3-5 minutes. * Strain the liquid (whey) from the curd in a fine mesh strainer. You can let it slowly drip out for 20-30 minutes, or squeeze it out, or a little bit of both. Use a cheesecloth or nut milk bag if you have one, or a paper towel lining the mesh strainer works too. Save the whey for pancakes or other things. * Place curd into a blender. Add the salt & blend until smooth. Taste it, if you want it more tart add a splash of vinegar (or lemon). Tip: for extra silkiness, add an ice cube and blend that in, as long as the cream cheese isn’t super hot. If it’s too thick, add a little bit of whey or cream. * Dump into an airtight container & let chill in the fridge. It will thicken up slightly. It lasts up to a week in the fridge. Enjoy!! —— Breakfast Sausage INGREDIENTS * 1 TBSP chopped fresh sage * 2 tsp chopped fresh thyme * 1 tsp fennel seeds, crushed * ½ tsp crushed red pepper flakes optional * ⅛ tsp ground nutmeg * Lots of fresh ground black pepper * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1 ½ pounds ground pork * 1 tsp salt * 2 tsp maple syrup, optional * 1 tbsp avocado oil or ghee Note: you can totally use dried herbs instead of fresh, I’m not sure on the exact amounts for dried though. INSTRUCTIONS * Combine all herbs & spices. * To a large bowl, add ground pork & maple syrup. Sprinkle on the spice mix, mix a little, then repeat until combined. Try not to overmix as it will make the sausage dense. * Shape about 16 patties, making pretty thin. * Heat oil in a large cast iron skillet over medium heat. Note: you can skip the oil if you’d like, I don’t usually use it as the pork has enough oil in it already to get a good sear. * Add sausage, flatten with a spatula to get a good crust, flip, and cook until browned, about 2-3 minutes per side, or until they reach 160*F internal temp.   #baking #BakeWithMe #madefromscratch #homemade #bagels #Sourdough #homesteading #lucymakes #homemaking #lucysmith #sourdoughbagels #sourdoughbread #homemadecheese #howitsmade #baking #guthealth

Full recipe below:) sausage egg & cheese bagels w/ homemade cream cheese <3 —— Bagel recipe adapted from theclevercarrot.com —- Makes 6 bagels * 150 g (3⁄4 cup) active sourdough starter * 250 g (1 cup + 2 tsp) water * 24 g (2 tbsp) sugar or honey * 500 g (4 cups + 2 tbsp) bread flour * 9 g (1 1⁄2 tsp) fine sea salt For the water bath * I large spoonful of molasses, (or honey, maple syrup, or brown sugar). —- Instructions 1. Make the Dough: In the bowl of a stand mixer, add all dough ingredients: starter, water, sugar, flour & salt. Mix on low for 15-20 minutes, increasing speed if you’d like. Try to get it close to passing the windowpane test. It’s a stiff dough so it won’t be perfect but you should be able to stretch it pretty thin before it tears. 2. You can alternately make this without a stand mixer by combing the ingredients in a bowl to form a rough dough, then turning it onto a table to knead until you have a smooth dough. 3. Form your dough into a ball & place into your mixing bowl. Use a large mixing bowl- this dough is strong and rises quite high. Cover securely so that it doesn’t dry out, & let rise until double in size, about 8-12 depending on the temp of your house (may need more time if it’s super cold). My house is in the 70s so I usually let it go about 8 hours, then immediately put it in the fridge when I wake up. 4. Once dough has risen, place it in the fridge until you are ready to use it. 5. When ready to make the bagels, line a sheet pan with parchment. 6. Remove the dough onto a non- floured clean surface. Flatten into a rectangle and divide into 6 equal pieces, I recommend using a scale if you’d like them to all be even. Gather the ends, flip the dough over, and roll each piece into a ball. You want the smooth skin to be stretched around the ball so that it’s as smooth as possible. Roll and shape until you have six dough balls. 7. Now, with one ball of dough at a time, poke a hole through the center. Move your fingers around in a circular motion to gently stretch the dough until it looks like a bagel. Make the hole a little extra big bc it’s going to shrink as you boil & bake it. 8. Second rise: Cover the do ugh with a damp towel or plastic wrap and let rest at room temperature for 15 to 20 minutes. The dough will puff up only slightly at this stage. NOTE: if your house is on the warmer side, skip this step. If it’s winter and your house is cold, then don’t skip this step. 9. Meanwhile, bring a medium pot of water to a boil. Add the molasses or sweetener of choice and stir. 10. Preheat your oven to 425°F (220°C). If you have the option for convection oven, I recommend using that. If using seeds for topping, add them to a rimmed tray or shallow bowl. 11. Boil the bagels: Add 2 to 3 bagels into the pot and simmer for 1-2 minutes, flipping halfway through. I usually do one minute each side. The less time you boil, the less chewy and less “bagely” they will be, so totally up to you. Using a slotted spoon, transfer the bagels onto a clean kitchen towel to let the water drop off, then if you’d like to add more shine to the crust, paint on egg wash (1 egg white mixed either a splash of water) to the outside of the bagel. Next, dip in seeds of your choice before placing each bagel onto your parchment lined pan. 12. Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. When ready, your bagels will be puffed up, light golden brown, & light to the touch. Note: a few minutes before the bagels are done cooking, I like to turn on broil and broil them for a few minutes to give a really good crispy crust (but be careful not to burn, it happens so quickly! I usually sit & watch them to be safe). 13. Transfer finished to a wire rack for 5-10 minutes before enjoying:) —- I’m out of room, sausage & cream cheese recipes can be found on the video posted before this one🫶 #fromscratch #homemade #bagels #sourdough #sourdoughbagels #Recipe #howtomake #sourdoughbread #relaxing #baking #lucymakes #lucysmith

Full recipe below:) sausage egg & cheese bagels w/ homemade cream cheese <3 —— Bagel recipe adapted from theclevercarrot.com —- Makes 6 bagels * 150 g (3⁄4 cup) active sourdough starter * 250 g (1 cup + 2 tsp) water * 24 g (2 tbsp) sugar or honey * 500 g (4 cups + 2 tbsp) bread flour * 9 g (1 1⁄2 tsp) fine sea salt For the water bath * I large spoonful of molasses, (or honey, maple syrup, or brown sugar). —- Instructions 1. Make the Dough: In the bowl of a stand mixer, add all dough ingredients: starter, water, sugar, flour & salt. Mix on low for 15-20 minutes, increasing speed if you’d like. Try to get it close to passing the windowpane test. It’s a stiff dough so it won’t be perfect but you should be able to stretch it pretty thin before it tears. 2. You can alternately make this without a stand mixer by combing the ingredients in a bowl to form a rough dough, then turning it onto a table to knead until you have a smooth dough. 3. Form your dough into a ball & place into your mixing bowl. Use a large mixing bowl- this dough is strong and rises quite high. Cover securely so that it doesn’t dry out, & let rise until double in size, about 8-12 depending on the temp of your house (may need more time if it’s super cold). My house is in the 70s so I usually let it go about 8 hours, then immediately put it in the fridge when I wake up. 4. Once dough has risen, place it in the fridge until you are ready to use it. 5. When ready to make the bagels, line a sheet pan with parchment. 6. Remove the dough onto a non- floured clean surface. Flatten into a rectangle and divide into 6 equal pieces, I recommend using a scale if you’d like them to all be even. Gather the ends, flip the dough over, and roll each piece into a ball. You want the smooth skin to be stretched around the ball so that it’s as smooth as possible. Roll and shape until you have six dough balls. 7. Now, with one ball of dough at a time, poke a hole through the center. Move your fingers around in a circular motion to gently stretch the dough until it looks like a bagel. Make the hole a little extra big bc it’s going to shrink as you boil & bake it. 8. Second rise: Cover the do ugh with a damp towel or plastic wrap and let rest at room temperature for 15 to 20 minutes. The dough will puff up only slightly at this stage. NOTE: if your house is on the warmer side, skip this step. If it’s winter and your house is cold, then don’t skip this step. 9. Meanwhile, bring a medium pot of water to a boil. Add the molasses or sweetener of choice and stir. 10. Preheat your oven to 425°F (220°C). If you have the option for convection oven, I recommend using that. If using seeds for topping, add them to a rimmed tray or shallow bowl. 11. Boil the bagels: Add 2 to 3 bagels into the pot and simmer for 1-2 minutes, flipping halfway through. I usually do one minute each side. The less time you boil, the less chewy and less “bagely” they will be, so totally up to you. Using a slotted spoon, transfer the bagels onto a clean kitchen towel to let the water drop off, then if you’d like to add more shine to the crust, paint on egg wash (1 egg white mixed either a splash of water) to the outside of the bagel. Next, dip in seeds of your choice before placing each bagel onto your parchment lined pan. 12. Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. When ready, your bagels will be puffed up, light golden brown, & light to the touch. Note: a few minutes before the bagels are done cooking, I like to turn on broil and broil them for a few minutes to give a really good crispy crust (but be careful not to burn, it happens so quickly! I usually sit & watch them to be safe). 13. Transfer finished to a wire rack for 5-10 minutes before enjoying:) —- I’m out of room, sausage & cream cheese recipes can be found on the video posted before this one🫶 #fromscratch #homemade #bagels #sourdough #sourdoughbagels #Recipe #howtomake #sourdoughbread #relaxing #baking #lucymakes #lucysmith

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

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

What I ate in a day to feel my best, details below <3 Breakfast: protein milk: —Madagascar vanilla whey is from @Promix Nutrition they have my favorite protein powders EVER with the best ingredients I have found. You can use code Lucy for a discount. — @Dandy Blend is roasted dandelion root, chicory root, barley, and rye powders, it’s good for a lot of things like digestion and regulating blood sugar levels and I just enjoy the taste. -My favorite peppermint tea is from @teapigs —- Lunch: -steak with chimmichuri, soft boiled eggs, avocado, and a blueberry smoothie. For the smoothie I do about 3/4 cup of frozen blueberry, 1/2 or 1 whole banana, a little bit of Greek yogurt for tartness, and milk until it's the right texture. I sometimes use water too if I want it extra thin so l can just drink it as a drink instead of a thick smoothie. ——- Dinner: Chicken & veggie soup with pan-fried sourdough. I'll post the recipe for the beef bone broth this week! But I do have one on my page using rotisserie chicken that was posted back in October. For the soup I didn't really follow a recipe but just pan fried some chicken, pan fried some veggies with seasonings, cooked chopped onions and garlic, then added it all together with the broth and let it cook for a bit. I also added in Parmesan, lemon, and fresh ginger along with some other herbs and spices. So cozy and good. #wieiad #whatieatinaday #balanceddiet #healhtylifestyle #healthyliving #intuitiveeating #nutrientdense #bonebroth #sourdough #madefromscratch #homemaking #lucymakes #lucysmith

What I ate in a day to feel my best, details below <3 Breakfast: protein milk: —Madagascar vanilla whey is from @Promix Nutrition they have my favorite protein powders EVER with the best ingredients I have found. You can use code Lucy for a discount. — @Dandy Blend is roasted dandelion root, chicory root, barley, and rye powders, it’s good for a lot of things like digestion and regulating blood sugar levels and I just enjoy the taste. -My favorite peppermint tea is from @teapigs —- Lunch: -steak with chimmichuri, soft boiled eggs, avocado, and a blueberry smoothie. For the smoothie I do about 3/4 cup of frozen blueberry, 1/2 or 1 whole banana, a little bit of Greek yogurt for tartness, and milk until it's the right texture. I sometimes use water too if I want it extra thin so l can just drink it as a drink instead of a thick smoothie. ——- Dinner: Chicken & veggie soup with pan-fried sourdough. I'll post the recipe for the beef bone broth this week! But I do have one on my page using rotisserie chicken that was posted back in October. For the soup I didn't really follow a recipe but just pan fried some chicken, pan fried some veggies with seasonings, cooked chopped onions and garlic, then added it all together with the broth and let it cook for a bit. I also added in Parmesan, lemon, and fresh ginger along with some other herbs and spices. So cozy and good. #wieiad #whatieatinaday #balanceddiet #healhtylifestyle #healthyliving #intuitiveeating #nutrientdense #bonebroth #sourdough #madefromscratch #homemaking #lucymakes #lucysmith

One thing about my family is we travel to eat hahaha:)) Obsessed with Montreal after this trip oh my goodnesss everything we ate was so good and the people were so so kind. I’ll put the places we went below! 1. St Viateur Bagels @St.Viateur Bagel 2. Rhubarb Bakery 3. Wasted popup @Eat Wasted at club social 4. Farmers market- Jean Talon Market 5. Lotus Bleu (noodles & dumplings) 6. Leméac (French restaurant) — #travelvlog #montrealfood #Foodie #wieiad #balanceddiet #eatwithme #traveling #lucymakes #bestfood #montreal #wheretoeat #whattoeat #lucysmith #bagels

One thing about my family is we travel to eat hahaha:)) Obsessed with Montreal after this trip oh my goodnesss everything we ate was so good and the people were so so kind. I’ll put the places we went below! 1. St Viateur Bagels @St.Viateur Bagel 2. Rhubarb Bakery 3. Wasted popup @Eat Wasted at club social 4. Farmers market- Jean Talon Market 5. Lotus Bleu (noodles & dumplings) 6. Leméac (French restaurant) — #travelvlog #montrealfood #Foodie #wieiad #balanceddiet #eatwithme #traveling #lucymakes #bestfood #montreal #wheretoeat #whattoeat #lucysmith #bagels

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