Old fashioned brine pickles.
Brined fresh Salsa.
I have been experimenting with brining. Bought a ball mason jar brining kit. Good enough that I decided to get some of the glass weights so the spears would not be so squashed.
Basically:
1.5 - 2 Tbls. pickling or sea salt, cukes cleaned/sliced, and spices you like
3 C filtered water(to get chlorine out)add to 1”from top
Spices-garlic, dill, mustard seeds, hot flakes and/or
pepper corns.
Leave 1 inch head space.
Weight to keep veggie down.
Add lid with release valve.
(Cheesecloth held in place with rubber band can work)
It should bubble and gas build up needs a way to be released.
Keep it covered to protect from light. About 74 degreesF.
About 1 week - gets more sour with time.
Store when right flavor is reached-about 6 months in frig.
Salsa—THIS HAS BEEN THE BEST HIT OF SUMMER with sunchip dippers:
Lacto Fermented Salsa Recipe
https://www.farmhouseonboone.com/lacto-fermented-salsa-recipe
I have to show that to Husband. We bought weights and those little gadgets that let the fermentation ‘burp’.
Thanks!
Speaking of pickle weights, when I was planning to make the sauerkraut, I priced the pickle weights, and wanted to see if I could go thrifting and find an inexpensive substitute. At a Goodwill, I found six heavyweight pristine large square shot glasses that worked perfectly. The recipe suggested pickle weights or substitute a small jelly jar, but these shot glasses are perfect. (50 cents a piece).