Louisa Durgan, an experienced gourmet and avid enthusiast of pickling, has been exploring and perfecting the art of pickling recipes for over ten years. She takes great pleasure in sharing her innovative pickling techniques and original recipes, motivating others to delve into the engaging world of pickling. Louisa possesses a degree in Culinary Arts and has applied her skills in a number of high-end restaurants, refining her expertise in pickling.
Dear reader,
If you're looking for a good recipe for fermented pickles, you've come to the right place! Fermented pickles are a delicious and healthy way to enjoy the tangy goodness of pickles while reaping the benefits of probiotics. Plus, they're super easy to make at home. Let me share with you my favorite recipe that will have your taste buds dancing with delight!
Here's what you'll need:
- 4-5 pickling cucumbers: Look for firm cucumbers with no blemishes or soft spots. The smaller ones work best for fermenting.
- 2 tablespoons of pickling salt: Pickling salt is free of additives and helps maintain the crispness of the cucumbers.
- 2 cloves of garlic: Garlic adds a wonderful flavor to the pickles.
- A handful of fresh dill: Dill is a classic herb used in pickling and adds a refreshing taste.
- 1 teaspoon of black peppercorns: Peppercorns give the pickles a subtle hint of spiciness.
- Filtered water: Chlorine in tap water can interfere with the fermentation process, so it's best to use filtered water.
Now, let's get pickling!
1. Prepare the cucumbers: Wash the cucumbers thoroughly and remove any stems. You can leave them whole or slice them into spears or rounds, depending on your preference.
2. Create the brine: In a large bowl, dissolve the pickling salt in 4 cups of filtered water. Stir until the salt is completely dissolved.
3. Add the flavorings: Crush the garlic cloves and place them in a clean glass jar along with the dill and black peppercorns.
4. Pack the cucumbers: Place the cucumbers in the jar, making sure they are tightly packed. Leave about an inch of headspace at the top.
5. Pour in the brine: Carefully pour the brine into the jar, making sure all the cucumbers are fully submerged. Leave about half an inch of headspace.
6. Weight it down: Place a small weight, like a clean stone or a fermentation weight, on top of the cucumbers to keep them submerged in the brine. This helps prevent mold growth.
7. Cover and ferment: Cover the jar with a clean cloth or a fermentation lid to allow air to escape while keeping out any contaminants. Place the jar in a cool, dark place, like a pantry or a cupboard, and let it ferment for about 1-2 weeks. Check the pickles every few days to ensure they remain submerged and to skim off any surface scum that may form.
8. Taste and refrigerate: After 1-2 weeks, start tasting the pickles. Once they reach your desired level of tanginess, remove the weight and transfer the jar to the refrigerator. Fermented pickles can be stored in the refrigerator for several months.
And there you have it! Your very own batch of delicious fermented pickles. Enjoy them as a snack, add them to sandwiches, or use them to elevate your favorite dishes. The possibilities are endless!
Remember, pickling is an art, and you can experiment with different flavors and spices to create your own unique recipes. Don't be afraid to get creative and have fun with it!
If you're interested in learning more about pickling, be sure to check out our comprehensive pickling guide on Just Pickling. We have tips, tricks, and recipes for pickling everything from cucumbers to peppers and even fruits!
Happy pickling!
Patty Pickler
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