Recipes for "fermented foods"

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Fermented Pickles

Ingredients

• 4 cups water
• 20 grams sea salt
• 5 cloves garlic cloves garlic
• 10 peppercorns peppercorns
• 2 dried chiles dried chiles
• 1 teaspoon dried dill
• 2 pounds cucumbers

Instructions

1. Make the brine and let it cool:
   

   Bring the water to a boil. Add the salt and stir until the salt is dissolved. Let cool to room temperature.

   Boiling the brine ensures that all of the salt is dissolved. To cool the brine to room temperature more rapidly, set the saucepan in an ice bath.

   Simply Recipes / Melanie Tienter

   
2. Add the seasonings to the jars:
   

   Put the garlic and (if using) peppercorns, dried chile, and dill in the jar(s). Set aside.

   Simply Recipes / Melanie Tienter

   
3. Prep the cucumbers:
   

   Trim any mushy or blemished spots from the cucumbers. Quarter any larger cucumbers to make long spears. Halve the ones that are a bit thicker; the slender tiny cucumbers you can leave whole. You likely won’t need to cut the stem or blossom ends off the cucumbers, but if they are wrinkly or soft, trim them off.

   Simply Recipes / Melanie Tienter

   
4. Pack the jars:
   

   Pack the cucumbers into the jar (or jars) standing upright. If any of the spears are too tall and stick out of the jar, trim them so there’s at least 1 inch of space between the tops of the spears and the rim of the jar.

   Really cram the cucumbers in there. You might be able to get them all in this way, but sometimes with a large jar, I have to lay the shorter ones across the top.

   Simply Recipes / Melanie Tienter

   
5. Add the brine, label, and date:
   

   Pour the cooled brine into the jars. The cucumbers should be totally submerged, ideally by 1 inch. Leave at least a few inches of empty space at the top of the jar, because the brine will foam up.

   Screw on the lid and (for reference) label the jar with the date you started.

   Simply Recipes / Melanie Tienter

   Simply Recipes / Melanie Tienter

   
6. Wait, monitor, and taste:
   

   After 24 hours, check on your pickles. Look at them, smell them, and fish one out to cut off a piece so you can taste it and see how it’s coming along. If any of the spears floated up and are sticking out of the brine, use clean hands to push them back down again.

   There may be very little change after 1 day, or there may be a lot. It all depends on the temperature of your kitchen; the warmer it is, the quicker the cucumbers will ferment.

   As the jar sits, the cucumbers will turn a less vivid green, the brine should grow increasingly cloudy, and you’ll notice foam at the top of the jar. This foam is a positive sign that fermentation is underway.

   Taste your pickles every day. For a very mild, clean taste, 1 day might suit your needs. I like mine after 3 to 4 days of fermentation. You can go up to 7 days if you like your pickles quite sour and tangy.

   If your finished pickles are too salty, it’s an easy fix. Simply add a little more water to the jar (pour out some of the brine if you must) and put it in the fridge for a day. Conversely, if your pickles are not salty enough, stir some salt into the brine in the jar and let the magic of chemical equilibrium do its work for 24 hours in the fridge.

   Simply Recipes / Melanie Tienter

   
7. Store:
   

   I find the flavor and texture of the pickles improves after chilling in the refrigerator.

   Once the pickles are fermented to your liking, refrigerate the jar for up to 1 month. They’ll still be fine after that, but I do find they get less plump and crunchy as the weeks roll by. Don’t be afraid to chop up the garlic cloves in the jar and use those, too.

   Love pickles and want more? When you get your next batch ready, don’t rinse the milky white residue from the bottom of your pickling jar. That’s the good bacteria that fermented your previous batch, and it can jump-start your new batch.

   Love the recipe? Leave us stars below!

   Simply Recipes / Melanie Tienter