Lacto-Fermented Sweet Pickles

Someone asked the question – “can I make sweet pickles wihout refined white sugar?”

In the book “Eat Fat, Lose Fat” by Sally Fallon, she has a recipe for Lacto-Fermented Sweet Pickles that calls for honey or maple syrup.

Lacto-Fermented Sweet Pickles

7 cups thinly sliced pickling cucumbers

1 cup thinly sliced mild onion

1 cup fresh lemon juice

1/2 cup Homemade Whey

1 cup honey or maple syrup

3 T. sea salt

1-2 T. celery seeds

2 tsp. turmeric

1 T. yellow mustard seeds

In a lg. bowl, mix cucumbers with onions and place in a 2 qt – sized wide-mouthed mason jars, pressing down lightly with a pounder or meat hammer. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid 1 inch below the top of the jar. Cover tightly and keep at room temperature 2 days then refrigerate.

This year we tried all kinds of cucumbers soaked overnight in pickling lime.  The pickles were very nice and crispy, crunchy.  This seemed to work well with the lacto-fermenting.

Has anyone else tried soaking cucumbers in lime then lacto-fermenting?

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