Probiotic Horseradish Pickles
- Pickling Cucumbers
- Fresh Horseradish, to taste
- Red Pepper Flakes, to taste
- 1.5 tbsp Himalayan Sea Salt
- Sterilize a quart jar and lid.
- Combine salt and water and let sit until salt dissolves.
- Cut the tips off on both ends of the cucumbers. Either keep your pickles whole or cut in halves or fourths.
- Add Horseradish and Pepper Flakes.
- Pack your pickles leaving a little head space.
- You're going to now put a small jar or cup into the container so your pickles are under the water.
- Place the container onto a small plate for leakage that can occur.
- Put in a dark area of the house.
- Let sit at least three days for a half sour pickle, longer for sour.
- Check the pickles daily for scum on top, just use a spoon to remove and check that the pickles stay below the water.
- Add more water if you need to.
Recipe by SoFabFood at https://sofabfood.com/diy-probiotic-horseradish-pickles/
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