Rosemary Sage Lemon Pickles Recipe
Recipe Description:
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.
Recipe
Instructions:
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.
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