You should, it's super easy! I've adapted the recipe my grandfather uses. You clean your veggies thoroughly, slice them, and cram them into jars. Make the brine with:
- one teaspoon of salt per cucumber[-sized portion of veg] - a small head of garlic (peeled and sliced) - some peppercorns - maybe some musterdseeds (I'm trying that for the first time) - a nice handful of fresh dill
Boil the brine for a few minutes, maybe as long as it takes to prep the veggies. Ladle it into the jars until they're full (if you haven't made enough, you can top up with plain boiling water). Put the lids on loosely so the brine can breathe. Keep on the countertop (but not in the sun) for two days. Put in the fridge for one day. Start eating!
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branchandroot
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Date: 2015-07-10 01:16 pm (UTC)no subject
Date: 2015-07-10 07:15 pm (UTC)- one teaspoon of salt per cucumber[-sized portion of veg]
- a small head of garlic (peeled and sliced)
- some peppercorns
- maybe some musterdseeds (I'm trying that for the first time)
- a nice handful of fresh dill
Boil the brine for a few minutes, maybe as long as it takes to prep the veggies. Ladle it into the jars until they're full (if you haven't made enough, you can top up with plain boiling water). Put the lids on loosely so the brine can breathe. Keep on the countertop (but not in the sun) for two days. Put in the fridge for one day. Start eating!
no subject
Date: 2015-07-10 05:11 pm (UTC)no subject
Date: 2015-07-10 07:15 pm (UTC)