Fermented Pickles

Fermented Pickles

 

The following is straight from the national center for Home Food Preservation and is a safe, tested method for fermenting pickles. You may can them when they are finished for longer shelf life, but will keep in the refrigerator for up to 6 months.

 

Prep time: 1 HourTotal time: 1 Hour

 

Ingredients

 

• Use the following quantities for each gallon capacity of your container.

• 4 lbs. of 4-inch pickling cucumbers
• 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed
• 1/2 cup salt
• 1/4 cup vinegar (5 percent)
• 8 cups water and one or more of the following ingredients:
• 2 cloves garlic (optional)
• 2 dried red peppers (optional)
• 2 tsp whole mixed pickling spices (optional)

 

Instructions

 

1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached.
2. Place half of dill and spices on bottom of a clean, suitable container. For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food," .
3. Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight.
4. Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks.
5. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold.

6. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.

7. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.

 

 

 

--------------------

Notes:

 

This was a good attempt.  Before we were able to actually taste test them, we discovered cucumber worms had invaded the space.  By the 3rd day, they were floating around as we observed.  This was our end of season batch and had been having issues, and subsequently pulled all the cucumber plants from the garden.  I am sure the vinegar killed them.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey