Rairdog
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Joined: Sun Mar 16, 2014 8:46 pm
Location: Noblesville, IN Zone 5

Fermented pickles

I am no expert and this is my first year trying fermentation. I started off with pepperocini's. They have a slight bitter taste but they are kinda bitter raw. I slipped in some seranno's and forgot about them. When I tried them they were not bitter at all. Next I tried some hot pickles. Most of the info I have found calls for a ratio of 2 cups water/1 TBS salt. Some call for 2 TBS vinegar. Since I have high ph well water I figured the vinegar would help keep the ph down. I also usually double most spices for any pickles I make.

Here is the recipe for pickles.

Makes 1 quart sized jar

Ingredients:

cucumbers (make sure to cut off the blossom ends which can make them soft)
2 cloves of garlic
2 sprigs of fresh dill (the flowered heads of the dill taste the best )
½ tsp coriander seeds
¼ tsp mustard seeds
¼ tsp whole peppercorns
1/8 tsp red pepper flakes
2 cups of water
1 tablespoon sea salt
2 tablespoons of vinegar

optional ingredients:
handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)

Most any vegetable will work. I added seranno's. Make sure to use a knife and puncture near the top of hollow veggies like peppers and okra so the liquid can get inside. The only thing I've found is green beans should be blanched to soften. They key to me is use whats ready to harvest and grow the spices.

onion, clean rock, zip lock full of water, smaller jar of water or to weigh the cucumbers down and keep them submerged in the brine

DIRECTIONS:

Decide what size pickles you would like and cut your cucumbers into your desired size. Keep in mind that sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water, sea salt and vinegar together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. I like to add a big chunk of onion.

Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch. If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they are to your liking.

I have been giving the pepperocini's 2 weeks. Notice how they are turning brownish. They will all be that color in a week or so. I just did my first batch of pickles and will see how long they take.

Image

Here are a couple links to some of the information I used for further reading.
https://www.paleotechnics.com/Articles/Pepperoncini.html
https://www.primallyinspired.com/ridicul ... l-pickles/

HoneyBerry
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Joined: Sat Jul 18, 2015 5:10 pm
Location: Zone 8A Western Washington State

Re: Fermented pickles

Great recipe! Thanks!
ISFP "The Artist"

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applestar
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Joined: Thu May 01, 2008 11:21 pm
Location: Zone 6, NJ (3/M)4/E ~ 10/M

Re: Fermented pickles

Thanks for posting your recipe and the reference links! :-()
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