It was a hot, dry, summer day and the air was thick with smoke. It looked like a cloudy fall morning exept for the heat was saying otherwise. Here in Oregon there has been a wild fire (or a few) burning for weeks but this particular one is 4500+ acres and about an hour from us. The smoke from that fire is just filling the valley which is below us and so it passes us on its way down.
Determined not to be stuck inside the farm house all day I went to wonder around the garden to make sure it was doing ok with all the heat and smoke. I found a cucumber about perfect pickle size so I plucked it from the vine. Then another, and another. Before I knew it my hands were full as could be. I sent the farm boy off to get my harvesting basket and finished picking the cucumbers that were all pickle size.
There were just enough to fill a half gallon canning jar but not enough for a full blown canning session. This will probably surprise some of our homestead readers but I’m not a fan of water bath canning or pressure canning. The heat of the water and the jars combined with the hot summer and no a/c in the house along with four farm children who want to be in the tiny farm kitchen with me just doesn’t get me excited.
I’m more prone to freeze, dehydrate and ferment our abundance for winter. I’ve had yet to try a frozen or dehydrated pickle (hehe) so fermenting it is!
Fermenting is almost as simple as freezing and dehydrating and the results are probiotic rich.
Today I’m sharing with you a recipe from Traditional Cooking School. Its super simple and after the recipe below we have a video that quickly goes over the steps. Not only is this recipe simple but it also uses TEA LEAVES… yep TEA in your pickles, yippee!
This simple recipe will also work for dilly beans dill/garlic carrot sticks or many other raw vegetables that feature a dill/garlic flavor. Thanks for stopping by the farm and we hope you have a fantastic day!
7 ¼ cups 3” to 4” whole pickling cucumbers
6 cloves of garlic
2 tsp dill seeds or 2-3 dill heads
¼ tsp black tea (we used Darjeeling loose leaf)
4 cups Basic Brine (recipe to follow)
6 TBL fine grain sea salt or 9 TBL coarse grain sea salt
8 cups of filtered water
The quick method:
My name is CeAnne, wife to my Farmer and mama to 4 adopted kiddos. I help farm lov'n mama's (and grandmas) turn common herbs into powerful medicines without being overwhelmed. Here you will find all sorts of nourishing goodness on natural medicine, herb gardening and wholesome real foods. Read more about our farm HERE.