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How to Make Pickle Seasoning

If you’re crazy about pickles, you’ll be even more delighted with pickle seasoning! After I heard a few years ago about making pickle seasoning, I had to give it a try, and I thought it was about time that I share it.

Your Guide to Homemade Pickle Seasoning

I love, love, love pickles. Sweet, spicy, dill, pickle flavored potato chips, fried pickles…all so good. I love pickles so much that, when I was a child and an area pickle factory burned to the ground (it was night time and no one was there), I was teased for days about it with friends and family saying “sorry for your loss!”

As a homesteader or veggie gardener, cukes are a garden staple, and you probably have lots of homemade pickles on your shelf. But, if you don’t or don’t want to use the “good stuff” for this recipe, store-bought pickles will work just fine. (In fact, I used store-bought, a 17oz jar of hamburger sliced dills and a 17oz jar of hamburger sliced bread and butter pickles.) The best pickles to use are the hamburger slices, as they will dehydrate a bit faster. If you only have spears, just slice them up into thinner spears.

1. Drain the juice from the pickles

Drain the juice from the pickles | How to Make Pickle Seasoning

Do not throw the juice away! Put it back into a smaller jar and save it to use in meat brine or flavoring dishes. You can even slice up a few fresh cukes, throw them in the jar, and refrigerate them for a few weeks, shaking or turning the jar daily for another batch of really quick pickles.

2. Lay them out

Lay them out | How to Make Pickle Seasoning

Lay them out | How to Make Pickle Seasoning

Lay the pickles out on a piece of parchment paper, then place a paper towel on top and blot them dry(ish). They should be dry enough to not drip into the bottom of the dehydrator but not bone dry.

Place a parchment paper on top | How to Make Pickle Seasoning

Place a parchment paper on top | How to Make Pickle Seasoning

If some of the seasonings from the pickle brine sticks to the pickle, no problem. It will just give you some extra flavor later.

3. Place them on the dehydrator trays

Place them on the dehydrator trays | How to Make Pickle Seasoning

Place them on the dehydrator trays | How to Make Pickle Seasoning

Lay the pickles onto the dehydrator trays, making sure the edges do not touch the tray or each other. If you are drying 2 flavors at one time, make sure it is one flavor per tray and be extra careful about remembering which flavor is on which tray. While this isn’t a major issue if only working with 2 trays of different flavors, it will definitely matter if you are using multiple trays with multiple flavors. Dry according to the instructions that came with your particular dehydrator. Eventually, you will be able to figure out what temperatures and drying times work best for you, but this is a good starting point. (I found that, most likely due to the salt content, the dills dried much faster than the sweet bread and butter pickles.)

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4. All dried up!

All dried up! | How to Make Pickle Seasoning

All dried up! | How to Make Pickle Seasoning

Remove the pickles as soon as they are dried. These should be dry to the point of no moisture. They may or may not being pliable any longer, but should have no moisture and should not be burned. If you’re not sure about moisture, it is better to over dry (but not burn), otherwise your powder could mold. If you did end up with any burned, throw them away, as they will not have good flavor.

5. Grind your dried pickles

Time to grind your dried pickles | How to Make Pickle Seasoning

Time to grind your dried pickles | How to Make Pickle Seasoning

Using a spice grinder (a.k.a. a re-purposed coffee grinder used for spice grinding only), place dried pickles of the same flavor in the grinder and grind to a powder. Repeat until all pickles are powdered. Store pickle powder in an airtight, clean and dry container. Be sure to label which flavor is which and store container in a cool, dry, dark place.

Your homemade pickle seasoning!

Your homemade pickle seasoning | How to Make Pickle Seasoning

Your homemade pickle seasoning | How to Make Pickle Seasoning

Use pickle powder as a seasoning for meats, veggies, seasoned topping for homemade crackers or rolls, or keep some of the dehydrated pickles whole and use for garnish…use your imagination! (Note that dills, powdered or whole, may be salty, so you may prefer to use a sweeter or spicier pickle whole.)

Check out this video on how to make spicy dill pickles!

And, on a final note, the dehydrated pickle chips, if kept whole, will easily re-hydrate. You use a little water for the bread and butter (you might want to add a tiny bit of sweetener to the water if you’re concerned about the flavor being watered down), or a bit of vinegar and water for the dills. Dehydrating your pickles is an excellent space saver for hiking or prepper storage.

Have you tried making your own pickle seasoning? Please leave your tips and experiences in the comment section below!

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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