My homemade fermented ketchup boosted my confidence even further, so I hunted down some pickling cucumbers at the Farmer’s Market (the ones in my garden aren’t ready yet…) and have dove head-first into the salty world of old-fashioned brined pickles. Weigh down the cucumbers if need be, so they are submerged under the brine. Lots of bubbles. I do remember that I started by mixing it up, putting the brine and cukes in a crock and letting them sit out at room temperature for a week or 9 days, mixing maybe once a day… and then canning them! We love them! The pickles … Filter brine through paper coffee filters to reduce cloudiness, if desired. The price is comparable to store bought pickles. As a fermented food, these pickles will last for quite some time, at least a month or longer. I want to ferment some cucumbers because I miss my pickles but I know they won’t taste anything like the store bought ones because I can’t use pepper, dill, mustard or garlic. I am wondering tho, We found an Amish fermented cuke we love, we are almost done with the jar and wondered if we can reuse the brine? Hi, I am in the middle of doing this but just noticed that I don’t have bay or grape leaves. I suppose I will try the pickles in it also. I’d take some of your cukes if I lived closer Karen! There are a number of air lock systems out there, but I’ve been loving the Fermentools system. It fits right onto mason jars so I don’t have to buy a bunch of special jars, and it makes it easy to make big batches (I did several 1/2 gallon jars with this pickle recipe, and it didn’t take any extra work or equipment to make it happen). Aug 22, 2019 283 Comments ★★★★★ 4.9 from 40 reviews. Fermented turnips are a traditional food in both Asia and Europe. He filled the barrel with well water and then used something I will call a ‘hydrometer’ for lack of a better description. Instructions Make a 2-3% brine using the water and the salt. Anyone else? Thanks, jsut trying to figure this mystery out. Should I use that? My cucumber plants PRODUCED soo many this year and this has been the quickest, easiest to follow and tweak the seasoning. The perfect pickle for a barbecue. I’m not able to find any “pickling cucumbers” near me at the moment. I let the fermentation go on for 10 days. I like them crisp, but you may want them tangier and softer. Hi, just a minor nitpick, but you have celery seeds listed in the body of the recipe, however you don’t have them in the summary ingredients below. Sometimes jars will … Sounds like the fermentation may not have occurred. Can I add some hot peppers? Join us! Hope to try in a couple more days – hope this is nit too long.?? This took me about 4 days. They get better. Did you see bubbles or clouding before refrigerating? Remember to always use metric! What are BAU leaves? You can, although I’ve found that cutting up the cukes seems to make slightly less crunchy pickles. They are so easy to make at home. Looking at recipes now I you can really see how much things have changed in 100 years of baking and cooking! glass fermenting weights, or you can use regular mouth lids 3-5 good sized fresh pickling cucumbers 2 cloves garlic, or … . Let it go to 6 days. PNW Chef & 2018 Saveur Blog Awards Finalist! Fizziness! Yes, some folks use. I love your blog! The pickles are all soggy and soft and taste awful! Hi just made these pickles. My pickling cucumbers have been out of control since the beginning of July. Looking back over this, I guess they wouldn’t be fermented!… not with the boiling water and syrup – but they do make excellent pickles. Once done and at the texture I like which is right at 5 days, how do I store in the fridge? There was a small hole in the side of the barrel which is now on top. Can I use dried dill (heads? Instead of dripping all over the counter, a perfect solution is that I put my quart-sized jars into 2 medium-sized coolers and then can easily carry them downstairs into our cool family room for fermenting. Storing Fermented Pickles: Grandma’s Recipe My favourite recipe for storing fermented pickles comes from a hand-me-down canning cookbook from the 1950s. In 5 days looked almost sour. Wondering if you have ever trimmed the ends of your cukes? The best part about this recipe is that you can adjust its sweetness. The barrel was left outside in the open in central Minnesota summer weather until the pickles were ready. I have been thinking I really need to start making fermented foods because they are so good for you… but not really sure if I wanted to actually eat them!… and now reading about your pickles, I think that’s what I’ve been making , without knowing, or even thinking about it, and they are good! Over the pickles are fermented in a salt brine and loosely … how. 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