Today is a PICKLE day~ hope every~one is having a good day!Joshua Shapiro
It is a pickle day…it feels off today for me…therefore I am making pickles. ~Because today is about infinite possibilities…. When I have days of feeling off ~ than let us get on the “Roll” of (of course after I prepare the pickles:))
1- Meditation ~always a given~
2- Time to look at PROCESS and TRANSFORMATIONS that I should look at head~face on
3- Ask myself the question: What is the alchemical theme? ((hum…digestion “Pickles”~ a process and assimilation process of the new substance or energetic elements that have shifted which were either removed or added into my body consciousness~~))) ((thank you Lisa Renee for context))
4- Old emotional states or unnecessary energies have been eliminated and chemically, as by the action of enzymes, new energies are converted into deeper assimilation into the body elemental. This is a process of digesting the changes in one’s consciousness, and shifting life experiences, that are a result of resolution and completion of old energetic and emotional patterns. Digesting our reality allows us to eventually experience greater acceptance of all things.
5- Oh, and let’s bring in some
my family always
Therefore PICKLES… LOL… and all about digesting which brings me to Fermentation and all of the above. So maybe we should all make pickles on days like today! Take it easy every~one or the best you can for days like today.
Fermented Dill Pickles
2-3 Tbsp Himalayan salt
¼ tsp organic black tea
3 garlic cloves, peeled
1 flower head of fresh dill or 1 tsp dried dill
½ tsp red pepper flakes or pickling spice
3 – 3.5 cups of organic pickling cucumbers
Filtered water as needed
To a glass quart jar or similar vessel, add the salt, organic black tea, garlic cloves, dill, and red pepper flakes or pickling spice.
On top of the salt and seasonings, pack the cucumbers into the jar tightly, leaving at least 1.5 inches of headspace from the rim of the jar. Pour in filtered water just until the cucumbers are cover by approximately ¼ inch of the brine. Place a fermentation weight or thick slice of root vegetable into the jar to weight down the cucumbers, ensuring that they will stay below the level of the brine.
Cap the jar tightly and place at cool room temperature (60-80 degrees) to ferment, fastening an airlock if using. The fermentation process will be noticeable with 24 hours as gases are released as a by-product of fermentation. At this point, and for several days afterward, “burp” the jar twice daily by gently opening the jar just enough to release pressure and then swiftly closing it tightly back up. This will allow the trapped carbon dioxide to escape without introducing foreign organisms into the fermentation.
Allow the pickles to ferment 7-10 days at room temperature. Taste for tang and completed fermentation starting at the seven day mark. If you find them to your liking, move them to a refrigerator. If the temperature you are fermenting at is a cooler and the pickles need more time, keep checking them every couple of days for completion.
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