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By Brian A. Stenzler, M.Sc, D.C.

In this first edition of Wellness Wiki recipe videos, Dr. Stenzler makes half-sour pickles with his 5-year old son, Zion. Dr. Stenzler recorded this video in January 2021, but with the family move to Florida and the launch of his book, it is finally getting it out there now. (Zion is still extremely cute, but when you see future lessons with him, his voice may not be quite as high… but just as cute!)

This lesson is not just about making pickles, but Dr. Stenzler also demonstrates how he raises his son in teaching values about health and wellness. You’ll see examples of exercise, math and even patience (though it was tougher at some points). If you like little cute kids, you’re really in for a treat!

If you love this video, please click on the video itself to open the Wellness Wikis YouTube Channel and subscribe!

This video goes along with Dr. Stenzler’s book, DREAM Wellness: The 5 Keys to Raising Kids for a Lifetime of Physical and Mental Health. If you don’t want to watch the full 18-minute video, feel free to just use the recipe here:

Ingredients:

64 ounce jar, with air-tight lid. These are the jars I use… (if using two jars, remember to double the recipe!)


However many small (Kirby preferred) cucumbers you can fit into your jar
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
Few sprigs of fresh dill
3 bay leaves
6 cloves garlic minced
1/4 cup sea salt
6 cups water
Additional whole coriander seeds and peppercorns to add on top if desired Instructions

Wash your cucumbers.

Dissolve your sea salt in the water (warm water is easiest). Grind up all the dry ingredients (coriander, mustard seeds, peppercorns) if not already if not already ground. 

Place the cucumbers in your jar.

Place the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top.

If you have any water left, disregard it.

Add a few sprigs of fresh dill on top. Add in your additional coriander seeds, peppercorns (if desired) and 3 bay leaves. (The bay leaves are important to keep the pickles crunchy and crisp… explained in the video)

Make sure your cucumbers are completely covered in water and close the jar. If they float to the top, weigh them down with something safe. (You can put small rocks in a zip lock bag if needed).

Let them sit for at least 4 days before eating. After the second day, burp the jar by opening it ever so slightly to let the gas out and then close the jar tightly. Do this daily and shake the jar a bit while you’re at it! (When pickles are being fermented, they will ferment slower in the refrigerator; so it is up to you whether or not you would like to refrigerate them for the first few days).

Enjoy and always, we always appreciate your feedback and you sharing this with others!


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