Half Sour Digestive Pickles
I created these tasty bites for the Modern Eater Show Summer Dinner Series where I designed a 5-course gut-healthy dinner (you can watch the dinner live here!). These pickles were meant to be a palette cleanser for my dinner or essentially a little snack to munch on in between meals, also helping to digest the meal, as the spices that I incorporated (like burdock root, dill, garlic, all spice, and cinnamon) help stimulate digestive enzymes.
These pickles are crunchy, a little salty, and light and refreshing so perfect for a snack or side dish to accompany your meal. They aren’t your traditional sweet bread and butter pickle or classic dill pickle, rather, lightly sour and a bit salty, pickled with herbs that help stimulate our natural digestive juices.
Note: This recipe makes for 2 24-oz wide mouth Mason jars.
INGREDIENTS
6 Kirby cucumbers (about 2-3 pickles per each 24oz wide mouth Mason jar)
4-6 cloves garlic, roughly chopped
4-6C water
1/4C sea salt
1/4tsp all spice
1/2tsp black peppercorns
1/2tsp coriander seed
1/2tsp mustard seed
3 bay leaf
1/4tsp burdock root
2 cinnamon sticks (one for each jar)
Dill (to taste or a couple sprigs in each jar)
Completely sterilize mason jars.
Heat water over stove top and add salt. Stir occasionally over medium heat until salt dissolves completely.
Meanwhile, place cucumbers in jar. I used about 2-3 cucumbers in each jar and filled 4 64-oz jars.
Mix all spices together in a bowl (not including cinnamon stick) until well combined. You can also use a spice grinder.
Equally disperse seasoning mixture into each jar.
Fill each jar with brine (water and salt mixture) until pickles are covered with water.
Add a cinnamon stick and a few sprigs of dill to each jar.
Screw on lids and wipe jars with towel until dry.
Allow jars to cool to room temperature and then place in refrigerator for 4 days.
Remove from fridge and enjoy!
