My first canning experience.
The other day while up at my in laws house the young boys came inside with baskets full of veggies. I was offered some and cheerfully excepted. My cucumbers didn't want to come up this summer but lucky for me there are rows of them at my mother in laws. I have been reading Nourishing Traditions by Sally Fallon and have been trying out many of her recipes. The section I am enjoying very much right now is the Lacto-Fermented Vegetables. With the cucumbers I came home with I decided to try my first canning experience and it was a success well the canning part, they are still on the counter. I followed Sally Fallon's recipe for Pickled cucumbers.
4-5 pickling cucumbers
1 tbsp. mustard seeds
2 tbsp. fresh dill
1 tbsp. sea salt
4 tbsp. whey
1 cup filtered water or more to cover cucumbers
After adding all of the ingredients to the jar seal tightly and leave at room temperature for 2 days. By lacto fermenting veggies it is said to positively help with asthma, skin problems, and auto immune disorders. I believe not only does it help with these things but it is also an inexpensive, yummy, healthy way to eat and preserve veggies for fall and winter.
Yeaaa I'm so excited my first canning experience was easy and fun. I have plans to do many more recipes such as sauces and more. I never really realized how easy and beneficial this lacto fermented process was:) The Ginger ale and Beet Kvass in the picture are also lacto fermented beverages that I try and consume everyday. They have many of their own benefits which can be found in Sally Fallon's Nourishing Traditions as well.