(^24) September/October 2019
GET
TY^ IM
AGES
/GM
VOZD
Enterprising
individuals who prepare dozens of jars of tomatoes
and strawberry jam are easy to spot. You’ve probably
seen them at the farmers market, arms full of baskets of cucumbers, smug in the
satisfaction that they won’t go hungry if the world’s food supply ends. They’ll
have pickles.
For years, I thought I should pickle too, but somehow I convinced myself I
didn’t have the time, energy, or expertise — that is, until the year I learned 52
homestead skills. That year, I became a real homesteader and buckled down on
pickling. I can’t believe I hadn’t tried fermenting pickles before then! It’s so easy
that my kids can do it.
All you really need to make fermented pickles is water, salt, and cucumbers. If
you want to get fancy, you can add spices. Place the ingredients in jars, and then
simply observe. It ferments all by itself! Just stand back and watch as your cucum-
bers turn into delightfully crunchy pickles.
Embrace the art
of fermentation with
these easy-to-make
pickles, adding a
satisfying crunch to
cold-weather snacks.
By Kimberlee Bastien
elle
(Elle)
#1