- Share them with the neighbors and my daughter’s coworkers.
- Daughter makes fermented dill pickles.
- I make fermented bread and butter pickles.
I made a batch of the bread and butter pickles this morning.
This is the recipe that I used: Fermented Bread and Butter Pickles
This is a good recipe if you don’t like to wait weeks before you can have a pickle. This is the second time I have made these pickles. I did substitute with bottled lemon juice to replace the 15 fresh squeezed lemons. The first batch is gone. So using the bottled lemon juice did not affect the flavor. David ate them all in 4 days, with a lilttle help form the kids and I, after they were finished fermenting.
Quart size jars packed with cucumbers and onions. The spices were yellow mustard seed and celery seeds.
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The brine is 33 grams of pickling salt, one cup of honey, one and a half cups of lemon juice and a cup and a half of hot water.
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The jars all sealed up.
I’ve never tried this, what a good idea and looks simple, too.
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It really is that simple. Just make sure that you do move them over to the refrigrator after two days. We let one batch go to long and they were like beer and my husband said they smelled like farts. So they ended up on the compost pile in the garden.
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