How to Make Naturally Fermented Pickles. Pro Biotic Lactic Acid Pickle Recipe – Tastes Great!
Got an abundance of pickling cucumbers? Why not try something a little different from those same-old vinegar pickled dills, and go pro-biotic; make a naturally fermented lactic acid soured pickle - they taste fantastic!
If you ever tried naturally fermented pickles before… you know what I'm talking about when I say they're fantastic, but to those of you that have yet to salt pickle some cucumbers – you've very probably had at least some tasting experience with a probiotic soured vegetable, if you've ever laced a hot dog with sauerkraut that is!
Anyway, these naturally fermented pickles taste great, they are very easy to make and you don't even have to worry about all the boiling and sterilizing of mason jars – so why not already…make yourself up a batch of pickles!
Naturally Fermented Pickles
The recipe I use is a recipe only slightly modified from Brian Polcyn's and Michael Ruhlman's in their book "Charcuterie" which is a must have and must read, in my opinion…
- Pickling cucumbers – any amount, washed
- Water and salt mixed together to make a 5% salt solution. If you use 2 liters, you will use 100 grams of salt, for example. You need enough water to completely cover all the vegetables – so how much water you need depends on how many cucumbers you have
- Aromatics – a handful of garlic cloves and a Tbls or 2 of whole black peppercorns (or use any pickling spice mixture you prefer)
- Add the aromatics, the salt and the water in a pot and bring to a boil, stirring to dissolve the salt (remember, you need a 5% by weight salt solution, which is 50 grams of salt per liter of water).
- Turn off the heat and let the brine cool completely
- Take all the cucumbers and place in a container that will fit in your fridge.
- Pour the brine over the cucumbers and then put a plate on top of the vegetables, with something heavy on the plate to weigh it down. Make sure that you have an inch or more of brine on the top of all cucumbers (this is the only important thing to remember. This recipe is pretty foolproof, as long as all the cucumbers stay submerged in the brine.)
- Put this in the fridge and taste in 2 to 3 weeks. The cucumbers should now be salty, sour, crunchy and tasty – full of pickley goodness. You can accelerate the process by keeping this on the counter and make pickles at room temperature in about 5 days, but only if your room temperature doesn't exceed 70 degrees or so (otherwise nasty bacteria start to grow…and smell bad…).
- Once the pickles are ready, strain off the brine and bring it to a quick boil, turn it off and allow it to cool off. Transfer the pickles to a clean container and pour the cooled brine back over top.
These will keep forever covered and refrigerated – but you'll eat them all up well before that.
A fun, easy and very tasty way to get some very good for you probiotic food into your diet – have fun pickling!
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