We have been on a pickle journey this week with so many cucumbers coming off the vines! Yesterday was sweet slices, but today we are making Naturally Fermented Pickles, and my only question is, why did I wait so long? Because, WOW this is my favorite pickle ever!
People have been making naturally fermented foods for hundreds of years, but it wasn't until a few years ago, that I even began.
Yet, as a child I remember my Dad making fermented food often, pickles in one corner of the house, sauerkraut in another. We even had some homemade root beer stored on the shelf above the coats in the coat closet, until one day it got so warm, the bottles began to gently explode...sending sticky root beer and glass everywhere! I think that may have been the last time root beer was made at our house...My Dad even had a bottle capper that he used to cap bottles of root beer and the dark ale he liked to brew. Often I would help cap the bottles. We would work quietly side by side, and I got to spend some time with my Dad. This was usually on a Saturday or Sunday afternoon, when dinner dishes were not yet calling out to be washed.
The first successful fermented food I made was sauerkraut.
And I am not certain why, but for some reason I pretty much stopped after mastering that. Most likely because we began traveling as NPS volunteers. But since moving here and having our own garden, we literally have cucumbers coming off the vines faster than we can eat them fresh! There was only one thing to do, make some pickles. And it was time to make Naturally Fermented Pickles specifically. Because how hard could it be, exactly? Plus the only investment besides some of my time, would be a bit of salt, a quart of water and space on my counter where the jar would sit until the fermentation time was up. So, I made pickles.
Trust me, canned pickles are not comparable!
And I know because I made them in the past, and for me, once was enough. But in fairness to the time, I was not aware of the enzyme in the blossom end of the cucumber...and for one reason. I had been told that if you cut the cucumber, it will soften, but that has turned out to not be true in any way! While they looked like delicious pickles on the pantry shelf, they were soft, too salty and disappointing.
Fortunately we learn as we go. But these fermented pickles are crunchy, not too salty and they are done in about 4 days. Now I will be honest, there is some odor as all fermented foods tend to give off a bit, but personally I did not mind. It rather reminded me of my childhood...I decided to drop some garlic into the brine, and the end results were delicious. Now let's get on to the process. Because if you have a cucumber plant in your garden, you are going to want to make these, maybe even today!
A few more things to know...
The brine will most likely turn cloudy, this is not a problem, so don't worry. Plus there may be some bubbles form on the top of the brine during fermentation, again, nothing to worry about. The pickles are done when they taste good to you, so after three days you can start tasting, if you like, put them in the fridge. If you want a stronger flavor profile, let them continue to rest on your counter. I think during this time, I was a bit lazy (with other things to do, and all) and put them away in the fridge on day 5. With no tasting along the way. In my opinion, they were perfect when I took a fork and grabbed one to taste! Plus let's not forget the probiotics available here!
NOTE: this is not a shelf stable pickle, and must be refrigerated once fermented.
What was I expecting?
Honestly I was not expecting delicious. I was expecting that they would not be crispy, that they might only taste salty and that I would not like them. But I was wrong, wrong, wrong! On all counts. This is my new and easy pickle recipe, to make often and enjoy each time I pull one out of the jar and crunch away! If I have said it once, I have said it a dozen times. Farm women (and all busy women really) did not make elaborate recipes, they made food, delicious food, and easy to make food. Why? Because they were busy, hungry, and had families to feed and take care of. Personally I love that the old ways are resurging and people are eating good food in the process.
Some additional thoughts on this recipe:
You will want to use water with no chlorine. For those on a municipal water source, the easiest way to do this is to draw the water from your tap and let stand overnight, before making pickles.
Cut the blossom end off 1/4 to 1/2 inch, to remove the enzyme located in that area.
If you want to add additional flavor to the pickles, add a chili pepper, head of dill or Dill seeds and garlic to the bottom of the jar.
You can make as many jars of pickles as you have room for! Or have cucumbers to use...
This process is also perfect for, one jar at a time!
Brine recipe is given for one quart, multiply as needed.
Important, do not use table salt in this recipe!
No glass weight? A small tumbler half full of water works great.
And this, naturally fermented foods are great for the gut with lots of probiotics. But much like fiber intake we all have our own personal best, amount, we thrive with.
When making pickle spears, do check the taste after 3 days.
Ingredients needed for this recipe:
- cucumbers
- salt
- water
You will also need the following:
- large jar with lid for storage
- a weight of some sort
- plate or shallow bowl
Now we are ready to begin!
Naturally Fermented Pickles
recipe adapted from time and history
4 cups chlorine free water
2 T pickling salt OR sea salt NO table salt!
enough cucumbers to fill the jar you are using
Wash the cucumbers well under running water. Rub off any spines. Let drain.
Add any flavor elements to the bottom of the pickling jar.
Pack with cucumbers.
Stir the salt into the room temperature water until the salt has dissolved.
Pour the brine over the cucumbers to cover by 1/2 to 1 inch.
Place a weight on top of the cucumbers to keep them below the surface of the brine.
Place the jar of brine and cucumbers in a shallow bowl or on a plate. Let rest on the counter until fermented and they taste the way you want them to taste!
Remove the weight, cap and store in the refrigerator.
Storage options for Naturally Fermented Pickles. Once completed, cap and store in the refrigerator. They should remain fresh for up to 4 months, but they will not last that long! Do not freeze this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Naturally Fermented Pickles has
been included below.
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Printable "copy and paste" version:
Naturally Fermented Pickles
recipe adapted from time and history
4 cups chlorine free water
2 T pickling salt OR sea salt NO table salt!
enough cucumbers to fill the jar you are using
Wash the cucumbers well under running water. Rub off any spines. Let drain.
Add any flavor elements to the bottom of the pickling jar.
Pack with cucumbers.
Stir the salt into the room temperature water until the salt has dissolved.
Pour the brine over the cucumbers to cover by 1/2 to 1 inch.
Place a weight on top of the cucumbers to keep them below the surface of the brine.
Place the jar of brine and cucumbers in a shallow bowl or on a plate. Let rest on the counter until fermented and they taste the way you want them to taste!
Remove the weight, cap and store in the refrigerator.
Storage options for Naturally Fermented Pickles. Once completed, cap and store in the refrigerator. They should remain fresh for up to 4 months, but they will not last that long! Do not freeze this recipe.
~~~~
my son says fermenting with salt is the healthiest way to ferment. I can't wait to try these. Thanks
ReplyDeleteHi Judee, I have a jar of pickle spears going right now, I will update the posted recipe once I try them. Sometimes I only want a spear, not a full pickle.
ReplyDelete