The DIY Pantry (46 page)

1. First, prepare your cucumbers by washing them well.
   
2. Pack the horseradish leaf, cucumbers, dill, and garlic cloves tightly into a quart-size Mason jar, leaving about 1" of headspace at the top of the jar.
   
3. Stir the salt into the water until it’s dissolved.
   
4. Pour the salt solution into the jar, adding more fresh water if necessary to completely cover the cucumbers by at least half an inch. Cover loosely with a towel and secure with a rubber band; then set aside at room temperature for 5–8 days.
   
5. Check the top of the jar each day through the glass and remove the towel only if you need to attend to the ferment—if you see any mold, just scrape it off. Top off with water if there is less than half an inch above the pickles.
   
6. Anytime in the 5- to 8-day period, replace the towel with the jar’s proper lid and move it to the refrigerator for long-term storage. Pickles will last up for 6 months in the refrigerator.
   

Bread and butter pickles are one of those foods that seems to show up on every buffet and holiday table. The lacto-fermented method of making pickles is great because it turns out perfect pickles almost every time and requires very little hands-on time at the beginning, compared to other methods.

1. First, prepare your cucumbers by washing them well.
   
2. Pour the pickling spice and peppercorns into the bottom of a quart-size Mason jar. Pack the cucumbers, garlic cloves, and dill fronds tightly in, leaving at least 1
   ¹
   ⁄
   ₂
   " of headspace at the top of the jar.
   
3. Stir the salt into the water until it’s dissolved, then pour the salt solution into the jar, adding more fresh water if necessary to completely cover the cucumbers by at least half an inch. Cover loosely; then set aside at room temperature for 5–8 days.
   
4. Check the top of the jar each day through the glass and remove the cover only if you need to attend to the ferment—if you see any mold, just scrape it off. Top off with water if there is less than half an inch above the pickles.
   
5. Anytime in the 5- to 8-day period, replace the towel with the jar’s proper lid and move it to the refrigerator for long-term storage. Pickles will last up for 6 months in the refrigerator.
   

The toasted sesame and the creamy texture of tahini are perfect for a wide range of recipes, and thus, it is a must-have staple in any pantry. Use this yummy spread to make hummus, baba ghanouj, and other dips and spreads.