Zymergy

What am I talking about? Don't you know? Why not? Our ancestors surely used zymergy all the time. It is a way to preserve food. And when done right tastes amazing!
Zymergy is fermenting food, you know like pickled herring, sauerkraut, pickles, etc.. I just spent 3 days making dill pickles, the new way :( by using vinegar, but I would like to learn to do it the old way.
My friend has just posted an amazing article on fermenting foods, with books to read in her article. Please go and check it out. Then use the library and read some great books :)

Zucchini Bread and Butter Pickles

Ingredients

• 18 small zucchini
• 4 medium onions
• 4 cups vinegar
• 4 cups sugar
• 4 teaspoons pickling salt
• 1 1/2 tablespoons celery seeds
• 4 teaspoons turmeric

Directions

1. Thinly slice the zucchini and onions.
2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
4. Remove from heat.
5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
6. Adjust caps.
7. Process in a water bath canner for 10 minutes.
8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
9. Store others in a cool, dry place; pickles taste best after aging several weeks.