{"id":1942,"date":"2019-07-12T00:43:51","date_gmt":"2019-07-12T07:43:51","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=1942"},"modified":"2019-07-15T15:08:23","modified_gmt":"2019-07-15T22:08:23","slug":"sour-pickles","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/sour-pickles\/","title":{"rendered":"Sour Pickles"},"content":{"rendered":"\n
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Infused with aromatic garlic and fragrant dill, these naturally fermented sour pickles<\/strong> have a striking sour flavor that'll remind you of the classic, old-fashioned pickles you'll find at a New York deli. Unlike pickles made with vinegar, these slowly ferment in a saltwater brine that's spiked with spices, and that gives them an extraordinary, complex flavor that's both sour and salty all at once.<\/p>\n<\/div><\/div>\n\n\n\n

\"Sour<\/figure>\n\n\n\n

What are sour pickles? <\/h2>\n\n\n\n

Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation gives them a deeply sour flavor with a salty edge that many people find irresistible. Cooks also typically add garlic, dill, horseradish, and pickling spices to the brine which gives the pickles an even deeper flavor.<\/p>\n\n\n\n

While both regular pickles and sour pickles are preserved cucumbers, there are some key differences. Regular pickles are packed in jars with hot vinegar and either left in the fridge in the case of quick pickles<\/a> or canned for long-term storage. By contrast, sour pickles are fermented. As a result, sour pickles are rich in probiotics like sauerkraut<\/a>, kimchi<\/a>, and other fermented foods.<\/p>\n\n\n\n

Are sour pickles good for you?<\/h2>\n\n\n\n

Like all fermented foods, sour pickles are rich in probiotics. Those are beneficial bacteria that help support gut health, immune system function, and metabolic health (1).<\/p>\n\n\n\n

They also contain B vitamins, trace minerals and are a very good source of vitamin K which helps support bone and heart health (2).<\/p>\n\n\n\n

Tips for Making Sour Pickles<\/h2>\n\n\n\n

To make sour pickles, you'll need to prepare a saltwater brine by warming water and salt together, and then cooling it to room temperature. After that, you'll pack a jar with fresh cucumbers, garlic, dill, and other spices. Next, pour the brine over the cucumbers and seal the jar. After that, all you need to do is wait. And within a week or so, you'll have naturally fermented pickles.<\/p>\n\n\n\n

But, as you make your pickles and ready them for fermentation, there are a few things you should keep in mind.<\/p>\n\n\n\n