Fermenting Pickles
How to Ferment Cucumbers
If you like dill pickles, you love this recipe. This episode of Back to the Homestead starts out with a short demo of what wild fires in Southwestern Idaho can look like...a small one...but nonetheless a wild fire (as seen from the homestead).
Then we discuss how to ferment cucumbers by using lacto fermentation. We'll take the fermentation process from harvesting from the garden to the week after the process has started and the taste test.
Recipe:
Small and medium cucumbers with no blemishes
Peppers (Mild, Medium or Hot)
Garlic
Dill (or Dill Seed)
Brine
Brine: 1 gallon of water to 12 tablespoons (not teaspoons) of sea salt (or kosher salt).
Do you let the freshly packed cucumbers sit on the counter (if so, at what temp and amount of light) or do you fridge right away? I make fridge pickles through the more modern method of salt water/vinegar solution and would like to try this. Please email your response to me at c_coulter04@yahoo.com. Thanks
ReplyDeleteThis method is similar to salt/water/vinegar except you don't have the vinegar as a preservative...the lactobacillus is your "preservative." After packing your pickles in the jar with the salt water brine, leave them on the counter top for about a week in a home kept at around 70 degrees (give or take 5 degrees). You could leave them out longer if you want them more "tangy." At first the brine is crystal clear. Later in the week it will "cloud" up. Some of the pickles may even have a white substance that will settle on them. No problem. I refrigerate my pickles after a week or so. It is said that they will last a year in the fridge; I have never had a batch last that long...they got eaten up too fast. Good luck.
DeleteComposition
Deletecucumbers,
umbrellas dill
leaves of horseradish
Garlic - 3-4 cloves,
allspice - 3-4 pea
Brine
water - 1 liter
salt (large) - 2 tablespoons
sugar - 1 teaspoon
https://www.youtube.com/watch?v=5VzgQ8Bo3gE#t=16
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I live in Florida. Can I leave the pickles out on the counter? There is no way the house will be 70 even with the air on. Usually 77 or so. We sure can get these cukes and I would love to try the recipe.
ReplyDeleteMade this recipe last week...The best pickles I have ever eaten!
ReplyDeleteIs it okay to use 1 gallon glass jars?
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I like your simple pickle recipe, but would like to know your reason for including a diced green peeper
ReplyDeleteHello,
ReplyDeleteCan you do these as sliced pickles or do you just slice them as you use them?
Thanks!
Richard
I wanted to know if this same recipe would work if you were to slice the cucumbers
ReplyDelete