(Just one more fermented recipe to add this week. Hopefully this will give you a variety of fermented foods to try while you are seeking healing. I originally began writing this article a few months ago. So, now the pickles are gone and I need to make more. Everyone in my family who likes pickles liked these. Remember, these pickles are good for you. These pickles lack the yellow #5 and preservatives that are found in store-bought commercial pickles.)
The recipe is from the Internal Bliss Cookbook designed for those following the Gut and Psychology Syndrome diet. All recipes are grain-free, refined-sugar-free, and lactose-free.
Ingredients:
2 1/2 lbs pickling cucumbers, unwaxed (necessary)
1 medium onion*
sea salt
1 tsp yellow mustard seeds
dill blossoms to taste
optional: 2-3 cloves garlic*, peeled; 1 tsp coriander seeds; 3 bay leaves, raspberry, currant or grape leaves; 1-2 small hot red peppers (dried is fine); 1 Anaheim or sweet green pepper*, seeded and sliced.
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Directions:
- Peel and cut the onion in quarters. If you are using small whole cucumbers, poke a couple of holes in each one with a sharp knife. Cucumbers should be a consistent size.
- Pack the cucumbers tightly into the jar with your choice of seasonings.
- Make a brine of 2TBS sea salt per quart of filtered water. Pour over vegetables. Make more if necessary to fully cover the cucumbers.
- Put the lid on, but not tight. Put the jar onto a plate or something to catch any liquid that might bubble over. Put into a dark cabinet for one week.
- After the week of fermentation, remove leaves, cap jar and place into the refrigerator for two weeks to mellow.
