When making homemade brined pickles, there seems to be many people that struggle with the process, usually resulting in soggy pickles that are not crunchy at all.
Some swear by adding grape leaves to retain a good crunch and others add whey to speed up the lacto-fermentation process.This age old practiceis a simple, salt brine cure set out at room temperature for days, weeks, or even months.
The process of fermentationcreates an ideal condition for the lactic acid-forming bacteria existing on the food surface to feed upon the sugar naturally present in the food. The lactic acid will continue to grow (or ferment) until enough has formed to kill any bacteria present that would otherwise cause the food to spoil.
The end result is a product filled with lactobacilliwhichproduces numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. As far as flavor, the salt brine naturally sours the pickles and gives them a fantastic crunch.
During the summer when the farmers markets are exploding with fresh vegetables, I like to naturally ferment many different varieties of pickles. I pickle whatever I have on hand, but generally my families favorites are asparagus, green beans with radishes, pickles, beets, cabbage, and cayenne peppers for hot sauce.
Small Batch Preserving
What I especially love about natural salt brine cures, or fermented pickles, is that they are easy to make and work well in small batches.It’s easy to fall into a mentality that we need a large quantity of fruit or vegetables to put up at one time.
For me, it’s so much easier and relaxing to put up a small amount of jars weekly. By the end of the summer I usually have a fridge filled with fermented vegetables that we eat into the winter.
I’ve been using this same pickle recipe for the past few years. It’s very simple and relies on salt. I don’t like to use whey in my ferments as I’ve found if you add enough salt and allow the pickle to ferment for at least two weeks up to two months, the end result is sensational.
Now that Big Brother is 7, he’s become our home pickle master which has been a tremendous help to me. I love this getting older bit!
Homemade Natural Fermented Pickles
Homemade pickled cucumbers are a cinch to make and doesn’t take long to prepare at all.
My number one secret to a crunchy pickle is to use freshly picked cucumbers from the farmers market or picked from your own backyard.The fresher the crunchier!
I always make my pickles as soon as I get home from the market. I don’t like to let them sit in the fridge for a few days as I feel this will impact that crunch factor. Fresh is best.
After I get the cucs home, Big Brother and I give them a good scrubbing to remove any dirt particles and flower ends. We then layer up the bottom half of a quart sized mason jar with the larger cucumbers.
Big Brother then cuts the ends of two cloves of garlic and gives them a good smash with the back of his knife.
Into the mason jar we add the garlic, 2 bay leaves, and just about a tablespoon of pickling spice.
We then top the jar with as many more cucs as we can fit and add fresh dill.I then fill the jar with a salt brine and allow them to ferment for two weeks.
I like to burp the jar after a week. Burping a jar means opening the lid and allowing the gasses produced from the fermenting vegetables to escape. You can taste a pickle at this time to see if it suits your taste buds.
Be aware that after two weeks, the water gets cloudy. This is completely normal.
The end result is a pickle that tastes as it did in days past. Naturally sour, a bit fizzy, and crunchy.
To see what the fizz of fermentation looks like, check out my video here.These pickles definitely taste different than a vinegar pickle, but I absolutely love them this way and I’m sure you will to.
A Simple Recipe for Homemade Natural Fermented Pickles
Yield: Makes 3 Quarts of Pickles
Homemade Natural Fermented Pickles are simple to make, taste sensational, and are nourishing to our bodies.
Ingredients:
- 24 (or so) small 4"-5" pickling cucumbers
- 6 cloves garlic, ends removed and smashed
- 6 bay leaves
- 2 1/2 tbls pickling spice(cloves, coriander, allspice, pepper, mustard seeds)
- Fresh Dill
- 6 tbls large granule sea salt (kosher salt)
Method:
- Properly clean 3 quart sized mason jars.
- Gently clean and remove flower ends from cucumbers.
- To each quart sized mason jar, stack the bottom with as many cucumbers as you can fit.
- Divide the pickling spice between the jars.
- To each jar, add 2 garlic cloves, and 2 bay leaves.
- Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there's 1" headspace between the top of the jar and the lid.
- On the stovetop, heat 1 quart of filtered water with 6 tbls of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.
- Fill the remainder of the jars with enough filtered water to cover all the ingredients.
- Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged.
- Place the jar in a cool dark place for 2 weeks making sure to burp the jar after 7 days.
https://www.myhumblekitchen.com/2013/07/a-simple-recipe-for-homemade-natural-fermented-pickles/
©Copyright, A Little Bit of Spain in Iowa
Do you enjoy making naturally fermented pickles? Please share with me your favorite vegetables to ferment.
FAQs
Instructions
- Prepare the saltwater brine. In a large glass measuring cup or jug, combine the 4 cups of fresh water with 2 tablespoons of salt. ...
- Prepare the spice bundles. In a small cheesecloth square, bundle the loose spices. ...
- Prepare the cucumbers. ...
- Pack the jars. ...
- Pour brine. ...
- Add weight. ...
- Add fermentation lid. ...
- Ferment.
Fermented vegetables, like these fermented pickles, can last six months or more in the refrigerator, IF you can go that long without eating them all up.
How much salt do I need for a gallon of fermented pickles? ›
After you've removed the enzyme deposits from the flower-end of the cucumber, place them into a brine of cold water and salt, using about 1 cup (250 grams/8 3/4 ounces) of salt per 1 gallon of water. As they soak, the salt works to draw out a bit of the water inside the cucumber, which helps make them even more crisp.
How to make pickles without botulism? ›
Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.
What's the difference between fermented and pickled pickles? ›
Are Pickles Fermented? Quick pickles are not fermented, but lacto-fermented pickles are fermented. Quick pickles, the most common type of pickle found in grocery stores, are not fermented because they use an acid, such as vinegar, in their pickling brine.
Can you use tap water for fermenting pickles? ›
Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment, the bacteria are critical for a good outcome, and filtered water provides a stronger guarantee of success. However, there are two easy ways to get around using filtered water: Boil water, then let it cool to room temperature.
What are the side effects of fermented pickles? ›
As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.
How to tell when fermented pickles are done? ›
2) Allow your ferment to go for 7 days untouched. After a day or two, you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job! 3) Taste your ferment on day 7 with a clean fork.
Are naturally fermented pickles healthy? ›
Fermented foods have become increasingly popular as research continues to reveal that their high concentration of probiotics can improve gut health, boost immunity, and enhance digestion. “Pickles are fun, tangy, potentially health-promoting ways of eating cucumbers,” according to Dr.
What is the 321 method of pickling? ›
An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.
Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.
What are the best cucumbers for fermenting? ›
Q: How do I choose the best cucumbers for brine fermenting? A: We want small pickling varieties, about the size of your thumb: Kirby, Gherkin, Mini-English (a new hydroponic variety found year round in larger supermarkets and big-box clubs).
How to tell if pickles have botulism? ›
the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; or. the food is discolored, moldy, or smells bad.
Can botulism grow in fermented pickles? ›
Fermented pickles require sufficient acidity to prevent the growth of Clostridium botulinum (the bacteria that causes botulism) and possible toxin production. Refer to the food acidity and processing methods section of our canning basics series for a more detailed explanation.
How to tell if homemade pickles are safe? ›
Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.
How do you know when pickles are done fermenting? ›
Within 1 week it should start to taste sour. If you like it, it is done. If not let it continue to ferment. Pack the vegetables back down until the liquid rises above them.
Are fermented pickles good for you? ›
Fermented foods have become increasingly popular as research continues to reveal that their high concentration of probiotics can improve gut health, boost immunity, and enhance digestion. “Pickles are fun, tangy, potentially health-promoting ways of eating cucumbers,” according to Dr.
Do refrigerator pickles ferment? ›
This is known as refrigerator pickling. Because the cucumber is neither cooked nor fermented, this is perhaps the crispiest pickle that can be made. However, it must be kept refrigerated at all times, so it is not as useful for preserving large batches of cukes at one time.
Why do my fermented pickles taste fizzy? ›
What happens if a jar of Real Pickles is left out of refrigeration? The fermentation process will resume. After a few hours at warm temperatures, some carbonation may develop in the jar, leading to a fizzy or tingling sensation on the tongue.
