Quick Pickled Kirby Cucumbers
Quick pickling fruits and vegetables is one of the oldest ways of preserving food. Dill pickles and pickled cucumbers in general are a staple in eastern european and Urainian cuisine, which is where my family is from. Pickles and pickled cucumbers in particular make their way into many Ukrainian meals and are often eaten as a side dish to accompany meat, fish, salad, vegetables or grains. Pretty much anything but in p articulate with salads, at least in my family. Though it was also quite common for us to eat a pickle with almost every meal.
That was at my house. At my best friend, Helena’s house, we would also eat a number of pickles — one of which were actually these very tiny cucumber pickles I remember us having, but I digress. We ate what can be referred to as a kind of pickle, kimchi. There are hundreds of ways to kimchi a vegetable. But more often than not, when mentioning kimchi most people think of spicy fermented napa cabbage.
Kimchi is a very different process than the one we are making today. We’ll get into kimchi and fermentation some other time. 😊
Before we begin, let’s address one common gut health question. Should you consume pickled fruits and vegetables if you’re someone who has gut health or autoimmune issues?
Some folks who have gut health conditions such as SIBO, Candida or chronic yeast infections may want to stay away from or limit pickled and fermented foods as the fermentation process releases sugars that interact poorly with your gut and may exacerbate your condition.
You know your body best, however, so use your best judgement here.
Ingredients:
2 tsp sea salt
boiling water
a few sprigs dill (sub any other herb such as thyme)
1/4 cup cranberries (fresh or frozen)
3-4 bay leaves
1 tsp peppercorns (omit for phase 1 AIP)
3 cloves garlic
cucumbers of choice
To Make:
Start by cleaning your jar well. A good scrub in the dishwasher will work just fine.
Bring a pot of water to a rolling boil with the salt, making sure it dissolves well as it boils. Let it simmer for 5 -10 minutes. Then turn off the heat.
While it's coming to a boil, dice your cucumbers so they'll fit into your jar. Then stuff them into the jar along with the dill, cranberries, bay leaves, garlic & peppercorn (if using).
Pour your brine over the jar, making sure it is fully covered. Really push those cucumbers down making sure no part of it is sticking out. Place a weight on top or use your hands to push them down. Let this sit on the counter for a day or two. Once it starts forming bubbles, have a taste & if you like the way it tastes pop it into the fridge.
These pickles will last for a couple of months.