Fermented Brine Pickles

1. 1 Cucumbers≈ $3.67 per kg 600 g
2. 2 Garlic≈ $10.00 per kg 10 g
3. 3 Dillpack 50 g ≈ $1.80 15 g
4. 4 Horseradish leavespack 50 g ≈ $3.00 8 g
5. 5 Black peppercorns 2 g
6. 6 Salt 14 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak the cucumbers¹ in cold water for 2 hours, then trim off the ends. Wash a 1 l jar with baking soda and rinse it with boiling water.

2. Place the horseradish⁴ leaf, dill³, peeled garlic², and peppercorns in the bottom. Pack the cucumbers¹ in tightly.

3. Dissolve 14 g salt in 400 ml warm boiled water to make a 3.5% brine. Cool it to room temperature.

4. Pour the brine over the cucumbers¹ to the rim so they are fully submerged. Cover the jar with a lid without tightening it fully, or with cheesecloth.

5. Leave at room temperature, 18–22 °C, for 3–5 days. Slightly open the jar every day to release gas. The brine will turn cloudy and bubbles will appear.

6. Check for doneness: the cucumbers¹ should be olive-colored and tangy. Close the jar and refrigerate. Store for up to 45 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.