Too many cucumbers? Pickles of course. And not just any pickle, but the good old fashioned Dill Pickle that we don’t see anymore. No vinegar!
We’re talking about a simple water-salt-garlic solution (and any other spice you might employ) that is allowed to naturally ferment and create live cultures_ probiotics _ that good bacteria we need in our gut. Studies show probiotic foods as helpful in keeping our digestive system in balance and combating problems with IBS (irritable bowel syndrome), lactose intolerance, vaginal yeast infections, Chron’s disease…
Sandor Katz is well known for books pertaining to fermentation, including The Art of Fermentation, a rather in depth presentation_ the history and science behind all things fermented, should you be so inclined.
If you want to get right into making the pickles, here is Sandor's recipe for Dill Pickles from his website,
and this from Mark's Daily Apple if you want to make just a quart _ same principle but useful for those with smaller gardens, no large vessel for fermenting, and a way to see how you like the process.
|Burpless from the garden|
|Cloudy brine tells you the process is working and part of a good fermentation.|