By Tonya Dahl
I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!
6 tablespoons sea salt ( Nature's Cargo)
1 gallon water
1 bag of pickling cucumbers
Rinse cucumbers well in cold water. Soak cucumbers in very cold water for 2-4 hours. The soaking in cold water will help keep the pickles crisp. Mix the salt with the water. Place the garlic and dillweed in the bottom of a crock, add salt water and pickles. Put a lid or plate on the pickles and make sure the plate is firmly on the pickles with water over the plate. I have 2 oval crock pots and the smaller crock I used the lid, turned it upside down and put a jug filled with water on top of the lid. Put the crock in a cool place in the basement and cover. Every few days skim off scum from water for 1-2 weeks depending on how sour you want your pickles. Prior to taking them out, skim off all mold and scum and pour all water, pickles, garlic and dillweed in a glass container. The pickles will last 6-12 months. The cooler your basement the longer it will take for your pickles to ferment. Enjoy!
Also: try this recipe with almost any vegetable, except tomatoes. My next adventure: hot peppers!
Monday, October 17, 2011
By Tonya Dahl
1 large bag Spinach
1 large Avocado, ripe
1 Lemon, juiced
1 tsp Herbamare Seasoning
This is a very quick and tasty raw dip. Only Lund's Organic Spinach would do. Just add everything to a food processor with the "S" blade and blend until creamy. Serve with crisp carrots, cucumbers, peppers and sugar snap peas. Also delicious on raw crackers. Enjoy!