Pickles are one of my favourite foods, and I couldn’t wait to introduce them to my Little Bear. There is just one problem with conventional pickles – they are made with vinegar, which doesn’t agree with his little tummy. He is even sensitive to any vinegar that I eat which he receives while breastfeeding. Fermented pickles turned to be the perfect health solution – no vinegar, no sugar, and lots of beneficial probiotics from the fermentation process. They are also incredibly easy to make. Before serving them to my little guy, I just remove any skin or seeds that may be a choking hazard. I also like to add some of the pickle juice to his purees for extra flavour.
What you need:
1 quart mason jar
Dill weed (fresh or dried)
What to do:
Slice cucumbers and put them in the mason jar. Leave one inch of room at the top since fermentation causes expansion. Add 2 Tbsp of dill weed and 2 tbsp of sea salt to jar. Then fill jar with water until it just covers the cucumbers. Put a lid on the jar and cover with a tea towel. Leave on the kitchen counter for three days. After three days, your pickles are done! If there is a little mold floating on the surface, just skim it off. Your pickles will keep in the fridge for several days. (I’m not sure exactly how long they will keep in the fridge because we always eat them so quickly!)
What is your favourite fermented food? I’d love to hear about it!