Pickles

I dedicate this recipe and the related entries to my friend Valentina from Servia.

Pickles are fermented vegetables, high in nutrients and very easy to prepare.

Ingredients:

- One or several different types of fresh and crisp vegetables; not wilted, soft or overripe (cauliflower and / or carrot and / or radish and / or cabbage...)

- Water and see salt (two full spoons of salt per one litro of water)

Note: if using tap water or non filtered water, boil it first and leave it to cool.

As you become familiar with the process I recommend you to add spices to flavour you pickles (mustard seeds, garlic, cinnamon, cloves, pepper or juniper seeds, ginger, cumin seeds, seaweed flakes, drops of vinegar...)

Directions:

- Wash and cut vegetables and place them in a crystal jar.

- Press gently on the vegetables to minimise empty spaces and pour salt water into the jar up to the top.

- Place on top a bigger piece of vegetable to help keeping the pickles down the liquid when putting the lid on.

- Put the lid on, place the jar on a plate and keep it in a drak place to room temperature.

- The process will start soon and it is possible that due to fermentation liquid will come out of the jar (if necessary, replace the liquid).

- Pickles will be ready when a white layer sits on the bottom of the jar.

- Once open, keep the pickles in the fridge and eat them within two / three weeks.

The time to complete the process of fermentation will depend on the size of the vegetables, the amount of salt used and the temperature of the room. Generally, the higher the temperature and the smaller the size, the shorter the process.

When eating them keep in mind that, because they are a ferment, they should not be cooked in order to keep their benefits. Eat them raw and in the amount of one to two full spoons per meal (specially with heavy meals). Because of the high contect of latic acid and the acid taste, you can use the liquid to make dressings.

For more info go to Fermented food.