I’m standing at the kitchen counter of the cabin my husband built for us when we moved off-grid. It’s over 90 degrees, it’s approaching the lunch hour, and my three children, aged 1 – 6, are getting hungry.
A set of red headed pigtails is at my side while I chop the mid-summer vegetables that need preserving – summer squash, cucumber, and a few green tomatoes that came off the vines too early. They’re all going into a gallon jar of pickles that will contain no vinegar, will never be heated or boiled, and will not see a lick of refrigeration.
These are old-fashioned brined lacto-fermented pickles. It’s a mouthful, in more ways than one, but these are the pickles our great grandmothers made. They keep for months, if prepared properly, I really appreciate the health benefits we enjoy from them, and though I’ve made them for years, I appreciate them even more now that we’re taking a crack at this sustainable off-grid homesteading life.
Oh and they are dead easy to make. [Read more…]