Wild flavored pickles
Equipment
- 1 Fermentation jar
- 1 Electronic scale
Ingredients
- 600 gram pickle cucumbers
- 1 hogweed shoot
- 10 wild garlic bulbs
- 30 gram wild mustard seeds
- 4 garlic mustard roots
- 1 hand full of hedge mustard leaves
- 18 gram salt
Instructions
- Wash all ingredients and sanitize the fermentation jar. Put the fermentation jar on an electronic scale and press the tare button.
- Add the aromatics to the fermentation jar.
- Add the pickles vertically next to each other. Add enough water to submerge the ingredients.
- Multiply the weight you now see on the scale by 0.02. This is the amount of salt in grams you should add which should be around 18 grams.
- Put the closed jar in place out of direct sunlight and let it ferment for about two weeks. The temperature is of big influence on the fermentation speed. The warmer it is the faster the fermentation will go. Be sure to use a fermentation jar with some type of air lock. If you would use a completely sealed jar the jar could explode.
Notes
Fermented pickles can be used as a base for a soup. Typically, pickled soup includes boullion, potatoes, onions or garlic, and carrots, and it is seasoned with bay leaves and allspice, and topped with cream and fresh dill. Our version included smoked tofu, which matches pickles very well.
