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Fermented bread and butter pickle recipe ft. L. Plantarum

After Dr. Davis said the other night that L. plantarum may reduce some of the effects of the herbicide glyphosate (which is everywhere), I'm re-running my recipe for fermented bread and butter pickles. Pickling cucumbers naturally have L. plantarum bacteria on them, and fermenting them with some brown sugar multiplies these bacteria. (Just don't use chlorinated water to wash them.) And if you're growing your own cucumbers, avoid spraying the fruits with Bacillus thuringiensis, or Bt (leaves and vines are OK). It's unclear what effect a big dose of Bt would have on humans.

Another benefit of DIY pickles: no emulsifiers like polysorbate 80, which is a common ingredient in pickles. If you have GI problems, it could be from emulsifiers.

These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color. 



Special equipment

Quart jar (or two pint jars) with lid(s) (or a fermentation jar)

Weight for holding down the pickles (I ordered these; glass fermenting weights or a small, clean stone that's been boiled and cooled are other options)

Ingredients

1 pound pickling cucumbers (not salad cucumbers)

1 t turmeric

2 T brown sugar

1/2 c apple cider vinegar

1.5 T pickling salt (or other salt with no iodine)

1 T pickling spice

Filtered water

1/4 t pickle crisp (optional)

Directions

In a medium bowl, combine turmeric, brown sugar, vinegar and salt. Stir well to dissolve the salt. 

Wash the cucumbers. Remove and discard the ends. Cut crosswise into 1/4" slices. 

Put the pickling spice in the jar. Add the cucumber slices and pack them down. Pour the vinegar mixture in the jar and top off with filtered water, leaving 1" of head space. Add the pickle crisp if using. 

Put the weight in the jar and put the lid on loosely. Leave at room temperature for two days, then tighten lid and store in the refrigerator.

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