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fermented pickles
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Fermented Pickles

These pickles aren’t just pickled…they’re fermented!-Pickling: submerging food in something acidic such as vinegar. The texture and the taste of food are changed, creating a sour flavor.

Ingredients

  • 2 quarts jars or 1 half gallon mason jar
  • 4 cups water
  • 2 tablespooons @redmondrealsalt 
  • 1.5 lbs small pickling cucumbers (don’t slice a large cucumber; that results in mush!) 
  • 1-2 heads heads fresh dill 
  • 4  garlic cloves
  • 1-2 grape leaves, oak leaves or bay leaves (optional but this helps keep the cucumbers firm)
  • 1 tablespoons pickling spice (optional)
  • *Use fresh, firm ingredients for the best quality final product*

Instructions

  • Dissolve salt in the water to make a brine (can warm the water to help the salt to dissolve, then cool). Put the pickling spice and garlic in the bottom of the jar(s).
  • Fill the jars with cucumbers, packing it tightly, but leave room at the top for the weight. Add the dill and leaves to the jar.
  • Pour the brine over the cucumbers, leaving at least 1 inch of head space. Place weight in the jar, keeping all food under the surface of the brine. 
  • Leave countertop (out of direct sunlight or direct heat) for several days, checking frequently that food is still submerged and taste for a nice “tang”. Cloudy brine is normal over time. 
  • Keep refrigerated once the pickles are fermented to a flavor you like. These last several weeks in the fridge.

Notes

Try dilly carrots, cauliflower or green beans! You can add jalapeños and really make this to your own taste.