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Fermenting Pickles

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Fermenting Pickles

Cuisine:

    This recipe is great for summer nights gathered around the BBQ and sharing a dinner with the family. Your pickles will complete the dish of burgers and homemade fries with a pickle on the side.

    • 17 minutes
    • Serves 1
    • Medium

    Ingredients

    Directions

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    Pickles have a great taste and go with so many different dishes. It’s great to have the option to just reach into the refrigerator and grab a pickle to snack on too. There are so many different tastes of pickles; sweet, dill, and bread and butter are the most popular ones. With this recipe, you can get not only a great tasting pickle, but also something that you can feel good about eating because the way that these pickles are made and the ingredients added are good for the gut.

    Cucumbers are a healthy vegetable to consume. Cucumbers can help your body to control and manage diabetes, help to lower the blood pressure, prevent constipation, reduces the development of kidney stones, and promotes healthy skin.

    For this recipe, you may notice that you won’t be using vinegar, not because vinegar is bad, but because you just don’t need it. The pickles are prepared by making the brine separately and then pouring it over the cucumbers and all the seasonings in the jar. This particular brine is great for fermenting cucumbers and giving it the sour taste that will actually taste good.

    This recipe is a lot like the traditional recipes you will find when making sour pickles.

    Note: For this recipe, you will need a fermentation crock.

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    Steps

    1
    Done
    2 minutes

    Prep the cucumbers

    Rinse the cucumbers off well so that all debris and dirt is washed down the drain. Trim the stem if its still attached, even if its just a nub.

    2
    Done
    10 minutes

    Soak the cucumbers

    Place all the cucumbers in the sink and fill the sink up with cold water. Give the cucumbers about ten minutes to soak in the cold water before starting the fermenting process.

    3
    Done

    Prep the remaining ingredients

    While the cucumbers are soaking in the cold water, use this time to peel the garlic and measure and place the dill, horseradish, and pickling spice into the fermenting crock.

    4
    Done
    1 minute

    Cucumbers in

    Place the cucumbers from the sink into the fermenting crock with the other ingredients.

    5
    Done
    2 minutes

    Create the Brine

    Add the sea salt into the water and whisk thoroughly until the salt is completely dissolved.

    6
    Done
    1 minute

    Add Brine

    Pour the brine overtop of the cucumbers and all the other ingredients inside the crock.

    Note: Be sure that all ingredients stay submerged under the brine.

    7
    Done
    1 minute

    Cover the crock

    Depending on what type of crock you have, some will come with lids but if you have a hand-me-down crock or one that you purchased second hand, you may not have a lid that fits. You can make a lid to go on top of the crock so that the cucumbers are safe while they are fermenting.

    8
    Done

    Fermentation Begins

    Allow the cucumbers and all the seasonings to set and ferment for at least one week at room temperature. After the first week, remove the lid, taste the cucumber to see if the flavor is right and they are sour.
    Note: The room temperature needs to be maintained at between 60-70° F at all times. The hotter it is, the more rushed the process will be. The cooler it is, the longer it will take.
    Note: This fermentation process can take as long as one month, depending on the temperature of your room.

    9
    Done

    Transfer to Jars

    Once the right taste has been achieved, you can then transfer the pickles from the crock to canning jars with bands and seals and storing them inside the refrigerator for up to six months.

    kombuchaguy

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