Gut Healing Polish Style Dill Pickles with Tiffany Hinton, GF Mom Certified
It’s summer here on the Hinton homestead and it’s time to harvest cucumbers from our gut healing kitchen garden.
Not just a yummy snack or sandwich topping – pickles are gut healthy too! Fermented cucumbers are filled with naturally occurring probiotics which help heal the gut, reseed the healthy bacteria in the intestine, and alleviate constipation and bloating. A popular home remedy, “pickle juice” can also assist with soothing muscle cramps and regulating blood sugar.
Pickles pack additional nutritional punch as many family recipes contain gut healing vegetables and herbs like garlic, horseradish and dill. Dill is used in the herbal community to soothe sore stomachs, colic in babies and other digestive issues. Our family recommends you harvest a big bunch of yummy dill, saving leftovers for other meals and projects around the home. You can use the extra dill leaves and stems to brew tea or dry for use in the winter months. It is advised to gather dill leaves late in the morning after the dew has dried and use them fresh when pickling.
Gut Healing Polish Style Dill Pickles
Ingredients
- 25-30 Small Cucumbers
- Fresh Dill
- Fresh Horseradish Root
- 4 Bulbs Whole Garlic Cloves (Fresh)
- Sea Salt (With No Additives)
- Water
- Black Currant Leaves (Optional)
Instructions
- Soak cucumbers in cold water for 2 hours.Clean and cut horseradish into carrot stick shapes, utilizing a paring knife.Peel garlic bulbs and do not crush.
- Sanitize all jars and lids with hot water or using the sanitize setting on the dishwasher.
- Bring 5 liters of water with 5 tablespoons of salt to a light boil, where the bubbles are beginning to form. While the water is coming up to a light boil. Place dill flower and 3-5 cloves of garlic in each jar. Pack each jar with cucumbers, approximately 5-6 cucumbers per jar. Carefully place the end that flowered toward the bottom of the jar. Slide horseradish in between each of the cucumbers and in the middle of the jar. The horseradish will help keep the pickles more firm. The jar will be packed so that there is no movement and when you turn the jar upside down the cucumbers and horseradish stay in place. Add dill leaves to the jar and 1 currant leaf. Pour prepared hot water over the contents of the jar and fill to where all the cucumbers are covered. Tightly fit with a lid. We do not place these in the cannery, as we want the pickles to ferment over time. Place the jar in a dark cool location for 6-8 weeks. Then enjoy the taste of spicy pickles. These will keep up to 3 years in a dark cool place.
What you choose to eat has profound effects on your overall health. Gardening can help improve your health and GF Mom Certified can help you get started. You can learn more about the Green Witch Gardening Masterclass with Tiffany Hinton by visiting https://bit.ly/GreenWitchGardeningMasterclass.
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