Meal: Pickles

Crispy Dill Pickles

Lacto fermented pickles that snap when you bite them! If you have a cold or flu try a pickle or drink the juice. The good bacterias fight all kinds of viruses.

Chop cucumbers in half place flat side down on surface and cut into spears. Place cucumbers in 4- 1 quart jars.
Place other ingredients in a bowl with a spout for easy pouring.
Mix all ingredients till well combined. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
Fill the jars with extra water leaving an 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won’t hurt anything but they can ruin the taste of the veggies.
Set at room temperature for 3 days and then place in the refrigerator. They taste they best after 3 to 4 weeks in the refrigerator.

Rosemary Sage Lemon Pickles

Unique pickles that have a hint a rosemary and a lovely lemon flavor. These are the kind of foods that are perfect for cold and flu season. A few tbsp of juice or couple slices of these pickles can help knock out a virus and also help super charge your immune system.

Slice cucumber into ¼-inch rounds.
Tightly pack sliced cucumber and herbs in a 16-ounce clean glass jar until about ¾ full.
Add cultures and extra water. Leave an inch or two of room at the top of the jar. The pickles will ferment bubbly and expand.
Let sit on counter tightly capped for 3 days and then place in refrigerator to further culture. They are ready to eat after about a week but keep fermenting and age much like a fine wine.
I like them the best at about 2 to 3 weeks.