What a day!! I just sat down for the first time that I can remember, with no reason to get up again. I spent the day in the kitchen working on a few projects, but my main one was making pickles. I just ordered a case of pickling cucumbers from my local health food cooperative. Sadly I do not have my own garden.
I started out my day by trying out a new muffin recipe, banana chocolate chip. This recipe was gluten-free, full of good fats and very lower sugar. I was pretty happy with the results, but I think I’ll play around with it a bit more. I also made a crustless quiche. It has been an eternity since I have made a quiche. I used to make these things by the bazillions, I could make them in my sleep. But along came 4 kids and life got busy, and somehow quiche didn’t fit in. Sad, but true. I think it’s high time to encourage quiche eating in my home. Such a nourishing a frugal meal, good for breakfast. lunch or dinner.
Next up, I made liver for dinner, for the first time solo. I am happy to say, my kids ate it up. I told them it was steak, yep I sure did! I am so thrilled I finally got brave enough to try it. I had to talk myself into it for months. Now I hope to make it often, as it is so highly nourishing and VERY affordable. I picked up my grass fed beef liver at my local Farmer’s Market for just $2.50 per pound. I personally did not LOVE the liver. I think perhaps I cooked it a bit too long. I didn’t mind it though, especially with all the onions along with each bite. I felt rather elated and somewhat euphoric, wonder if it was all the amazing vitamins I had just ate. Anyway, on to the pickles…
I really wanted to make lacto-fermented bread and butter pickles, but couldn’t find a recipe anywhere, until my friend reminded me of the one in ‘Eat Fat, Lose Fat‘. After slicing and soaking the cucumbers in ice cold water in the fridge all day, I jarred them up and covered them with the following brine:
- 7 cups thinly sliced pickling cucumbers
- 1 cup sliced mild onion
- 1 cup fresh lemon juice (about 10 lemons, make sure you
zestthose lemons first and freeze the zest for later use in other recipes)
- ⅓ cup whey
- 1 cup honey or maple syrup (I used honey, more affordable ;)
- 3 Tablespoons sea salt
- 1 to 2 tablespoons whole celery seeds
- 2 teaspoons turmeric (I skipped this)
- 1 tablespoon mustard seeds
- Soak the cucumber slices in a large bowl of ice water in the refrigerator for several hours up to all day long.
- In a large bowl, mix cucumbers with onion and place in 2 quart-sized, wide-mouthed mason jars, pressing down lightly with a pounder.
- Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid one inch below the top of the jar.
- Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.
I actually tweaked this a bit, to make it stretch to 3 1/2 quarts of pickles. I tasted the brine and found it to be really yummy. I can’t wait to try these pickles. Hopefully, I can put some by for later in the year. I also made 6 more quarts of sour pickles as well. We could easily go through a half gallon of pickles a week, so we shall see how long I can make these last. Whatever shall I ferment next?? 😉
Note – These pickles lasted a long time and were still crunchy over 6 months later!
I am contributing this post to ‘Two for Tuesdays‘ over at A Moderate Life!
Subscribe to Divine Health
Join our weekly newsletter and get