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Denise Cares wrote:... Also I tried making lacto-ferment pickles with just the thickest stalks I could fine (pinch off the smaller side stems and toss into your salad). Cut stalks to about the length of your canning jar and arrange them standing upright as close together as possible. Cover with brine of water and pure sea salt or rock salt. I like to add fresh garlic slices. Bay leaf is optional but may help keep them crisp. Cover loosely and let ferment in fridge for several days. The stalks taste just like pickles in my estimation. Use in potato salad or as a side to burgers, etc. They keep a long time in their brine in the fridge.
"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)
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South of the Salt Fork
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Inge Leonora-den Ouden wrote:
Denise Cares wrote:...
Thank you Denise.
I did as described. Now all I have to do is wait until it's fermented. It looks like this:
Inge, how did your purslane pickles turn out?
Denise Cares wrote:
Inge, how did your purslane pickles turn out?
"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)
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What did you do today to add joy to the world?
Permaculture Pond Masterclass with Ben Falk
https://permies.com/t/276849/Permaculture-Pond-Masterclass-Ben-Falk
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