Recipe ~ Salt Pickles 25th May 2019 Recipe ~ Salt PicklesEnjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This preparation process should only take about 30 minutes or so. Note: Recipes are translated from German originals. Conversions from metric to US standards are approximate. IMPORTANT: Do not use iodized table salt, which inhibits fermentation. Pickling salt or natural sea salt is best. Ingredients Medium Length CucumbersOnionsGarlicHorseradish SlicesDillTarragonBay LeavesClovesHorseradish LeavesDirections Use medium length, firm cucumbers, whose seeds should still be soft. Add onions, garlic, horseradish slices, dill, tarragon, bay leaves, and cloves, and cover with horseradish leaves. Pour salt water (5 tsp per 1 quart water) over, and add 1 cup of whey to begin fermentation. #Crockery #Crocks #Fermentation #Fermentation Crocks #Food Preservation #Hartstone Pottery #Ohio Stoneware #Pickle Recipe #Pickles #Pottery #Preserving Crock #Salt Pickle Recipe #Salt Pickles #Stoneware Facebook Email Print Pinterest
