The first time I fermented my own pickles, I made them way too salty. I have issues with numbers, which makes following recipes really hard, and apparently results in salty pickles. After staring at them for a while, I saved them and added them (in small amounts) to recipes the same way you might add capers. The rest, I dehydrated, ground up and realized I had invented my own fermented, raw dill pickle seasoning (popcorn, anyone?).
Tag Archives | preserve
Fermented Pickles (Homemade Probiotics)
Published on August 31, 2014 | in Condiment, Fermented, Keto-friendly, Nightshade-free, Raw By Dana McIntyre | 0 Comments