Mulled Spice Pickles

Farmer’s markets can be a great resource for finding wonderful, organic produce if you don’t grow foods yourself. Many vendors are very careful about how their foods are grown and animals are raised. If you can find a farmer’s market vendor that has an abundance of produce that they can’t get rid of fast enough, you can sometimes get a good deal. I love being able to get some extra produce that’s great for canning or freezing so I have organic, local foods all year long. Recently, I ran across a vendor who had too many cucumbers. I decided to buy several bags of them so I could make pickles. What I love about this pickle recipe is it is fermented, which means it includes even more benefits than normal pickles. Fermented foods can provide extra good bacteria to help your body, similar to a probiotic. In addition, this recipe is simple to make and ferments itself with little work from you. This makes 5 pints of pickles.

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10 large cucumbers
5 pint jars, lids and rings
1 Tbsp sea salt
1/3 cup organic apple cider vinegar (I use Bragg’s)
3 cups water
1 Tbsp honey
2 large cinnamon sticks, broke into pieces
1 tsp whole cloves
1 tsp whole allspice
1 Tbsp dried orange (or lemon) peels

  • Using a mandolin, thinly slice cucumbers. Divide cucumbers into clean jars, pressing down as much as possible.
  • In a large measuring cup, combine vinegar, water, salt and honey. Stir until well blended and pour into jars with cucumbers, filling the jars and completely covering the cucumbers.
  • Divide the spices and orange peel equally and place into the jars on top of cucumbers. Seal the jars and place in a warm dark place (we use our bread box).
  • Let the jars set for 6-8 days. Open the jars just slightly each day to help release air built up in jars while fermenting. Taste the pickles after day 6 for crispness and flavor.
  • Depending on your preference, let the jars ferment a little longer or if they are ready, place in fridge. The pickles will keep about 6 months refrigerated. Refrigeration will slow the fermentation process down drastically.

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