Pickles

[Florence]

Hi everybody,

October is pickles time. There are a lot of vegetables and we can make a few jar of pickles to last throughout the winter.

I would like to share my reciepe with you :

You need jar with capacity of 3 to 5 Liters. If the jar is too small, the success cannot be guaranteed.

Wash and grate (or cut in small pieces) root vegetables like carrots, parsnips, daïkon, black radish, turnips, celery or
red cabbadge, white cabadge or kale (don’t mix cabbadge with other vegetables) or
beets (don’t mix with other vegetables)

In a basin mix cut (or grated) vegetables with sea salt (30 grs per kilo of vegetables), add thyme, rosemary, laurel leaves crushed, tarragon, sage, cloves, rasperries leaves, garlic, onions, stripes of kombu and a cup of sauerkraut juice or pickles juices as starter.

Place vegetables mix in a jar and press strongly with your hands, fill up , leave a space of 20 centimeter empty on top of the jar, clean and close tightly.

Put in a hot place (25 degree for 2 to 5 days). The content of the jar should start to foam. After this period, put in a place at temperature of 18 degree for 21 days.

Next, keep jars in a cool place (14 degree). Wait 6 weeks before using. Don’t open jars during the first two stages.

I hope you enjoy.
Florence http://www.lamacrobiotique.com