When making homemade brined pickles, there seems to be many people that struggle with the process, usually resulting in soggy pickles that are not crunchy at all.
Some swear by adding grape leaves to retain a good crunch and others add whey to speed up the lacto-fermentation process.This age old practiceis a simple, salt brine cure set out at room temperature for days, weeks, or even months.
The process of fermentationcreates an ideal condition for the lactic acid-forming bacteria existing on the food surface to feed upon the sugar naturally present in the food. The lactic acid will continue to grow (or ferment) until enough has formed to kill any bacteria present that would otherwise cause the food to spoil.
The end result is a product filled with lactobacilliwhichproduces numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. As far as flavor, the salt brine naturally sours the pickles and gives them a fantastic crunch.
During the summer when the farmers markets are exploding with fresh vegetables, I like to naturally ferment many different varieties of pickles. I pickle whatever I have on hand, but generally my families favorites are asparagus, green beans with radishes, pickles, beets, cabbage, and cayenne peppers for hot sauce.
Small Batch Preserving
What I especially love about natural salt brine cures, or fermented pickles, is that they are easy to make and work well in small batches.It’s easy to fall into a mentality that we need a large quantity of fruit or vegetables to put up at one time.
For me, it’s so much easier and relaxing to put up a small amount of jars weekly. By the end of the summer I usually have a fridge filled with fermented vegetables that we eat into the winter.
I’ve been using this same pickle recipe for the past few years. It’s very simple and relies on salt. I don’t like to use whey in my ferments as I’ve found if you add enough salt and allow the pickle to ferment for at least two weeks up to two months, the end result is sensational.
Now that Big Brother is 7, he’s become our home pickle master which has been a tremendous help to me. I love this getting older bit!
Homemade Natural Fermented Pickles
Homemade pickled cucumbers are a cinch to make and doesn’t take long to prepare at all.
My number one secret to a crunchy pickle is to use freshly picked cucumbers from the farmers market or picked from your own backyard.The fresher the crunchier!
I always make my pickles as soon as I get home from the market. I don’t like to let them sit in the fridge for a few days as I feel this will impact that crunch factor. Fresh is best.
After I get the cucs home, Big Brother and I give them a good scrubbing to remove any dirt particles and flower ends. We then layer up the bottom half of a quart sized mason jar with the larger cucumbers.
Big Brother then cuts the ends of two cloves of garlic and gives them a good smash with the back of his knife.
Into the mason jar we add the garlic, 2 bay leaves, and just about a tablespoon of pickling spice.
We then top the jar with as many more cucs as we can fit and add fresh dill.I then fill the jar with a salt brine and allow them to ferment for two weeks.
I like to burp the jar after a week. Burping a jar means opening the lid and allowing the gasses produced from the fermenting vegetables to escape. You can taste a pickle at this time to see if it suits your taste buds.
Be aware that after two weeks, the water gets cloudy. This is completely normal.
The end result is a pickle that tastes as it did in days past. Naturally sour, a bit fizzy, and crunchy.
To see what the fizz of fermentation looks like, check out my video here.These pickles definitely taste different than a vinegar pickle, but I absolutely love them this way and I’m sure you will to.
A Simple Recipe for Homemade Natural Fermented Pickles
Yield: Makes 3 Quarts of Pickles
Homemade Natural Fermented Pickles are simple to make, taste sensational, and are nourishing to our bodies.
Ingredients:
- 24 (or so) small 4"-5" pickling cucumbers
- 6 cloves garlic, ends removed and smashed
- 6 bay leaves
- 2 1/2 tbls pickling spice(cloves, coriander, allspice, pepper, mustard seeds)
- Fresh Dill
- 6 tbls large granule sea salt (kosher salt)
Method:
- Properly clean 3 quart sized mason jars.
- Gently clean and remove flower ends from cucumbers.
- To each quart sized mason jar, stack the bottom with as many cucumbers as you can fit.
- Divide the pickling spice between the jars.
- To each jar, add 2 garlic cloves, and 2 bay leaves.
- Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there's 1" headspace between the top of the jar and the lid.
- On the stovetop, heat 1 quart of filtered water with 6 tbls of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.
- Fill the remainder of the jars with enough filtered water to cover all the ingredients.
- Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged.
- Place the jar in a cool dark place for 2 weeks making sure to burp the jar after 7 days.
https://www.myhumblekitchen.com/2013/07/a-simple-recipe-for-homemade-natural-fermented-pickles/
©Copyright, A Little Bit of Spain in Iowa
Do you enjoy making naturally fermented pickles? Please share with me your favorite vegetables to ferment.
FAQs
Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where the 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.
Can you make pickles with just salt and water? ›
Using quality salt is crucial. Don't use table salt or industrial salt. Measure salt exactly: 2 level tablespoons of salt per liter of water for half-salt pickles or 3 tablespoons of water for traditional salt pickles. The pickles are ready after only 24 hours, when they're half fermented.
How long do naturally fermented pickles last? ›
Use Within a Reasonable Time: While fermented pickles can have a longer shelf life compared to canned pickles, they are not indefinitely preserved. For the best quality and safety, plan to consume them within a few months to a year.
How much salt do I need for a gallon of fermented pickles? ›
To make a vinegar pickling solution, mix together water, vinegar, and salt; the ideal ratio is 3 quarts of 5% vinegar per 1 gallon of water and 1 cup of salt.
How long does it take for homemade pickles to ferment? ›
Environment. Choose a suitable environment for the optimal fermentation: temperature between 70°-75°F is ideal. At that temperature, it will take 3-4 weeks for a full fermentation. If the temperature is higher, spoilage is more likely.
Do homemade pickles ferment? ›
Pickling Process: In the case of regular pickles, cucumbers are soaked in a mixture of vinegar, water, salt, and spices. Vinegar acts as a preservative and gives the pickles a sharp, sour flavor. The pickling process is relatively quick, often just a few days, and does not involve fermentation.
Can you use tap water for fermenting pickles? ›
Water. Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment like dill pickles, bacteria are critical to a good outcome, so filtered water (no chlorine) provides a stronger guarantee of success.
What's the difference between fermented pickles and regular pickles? ›
An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.
Do you use vinegar or brine for pickles? ›
If you choose to use vinegar, your flavors will vary depending on the type, from the delicate hint of rice vinegar to the bracing rush of apple cider vinegar. On the other hand, the salt-brine method offers up flavor, clean and simple, allowing the personality of the pickled veggie or fruit to dominate.
What are the side effects of fermented pickles? ›
As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions. Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.
It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
How can you tell that your fermented pickles are not safe to eat? ›
If it feels very soft and mushy, or the texture is different than usual, they're definitely not safe to eat. If you're ever unsure or if you feel like your pickles might be bad, it's always better to err on the side of caution. Remember, to avoid foodborne illness — when in doubt, throw it out.
Can you use too much salt when fermenting? ›
Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.
What is the best water for fermenting pickles? ›
Fermented Pickles Ingredients:
You don't want to use iodized salt. Kosher salt may also be a good option, but it may contain anti-caking agents which you want to avoid. Water – Preferably filtered water. City water can contain chlorine which can inhibit the good bacteria growth.
What salt is best for fermenting pickles? ›
Pink Himalayan salt, sea salt, fleur de sel, and grey salt are ideal for vegetable fermentation. Kosher salt and calcium chloride may be appropriate in some cases. Table salt is not recommended.
Is it better to pickle or ferment? ›
If you're looking for a quick and tangy snack, pickling is the way to go. The acidic brine infuses the food with a sharp sourness within a relatively short period. If you're after a more nuanced and complex flavor, the natural fermentation process takes longer but results in a tanginess that is unique to each batch.
What's the difference between pickling and fermenting pickles? ›
An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.
Can you ferment pickles with vinegar? ›
If you add vinegar in the beginning of the pickling process, use the pasteurized-it won't interfere with the natural fermentation. Or add either pasteurized or raw vinegar at the completion of fermentation.
Are fermented pickles healthy? ›
Cucumber pickles are the most commonly consumed fermented vegetable in the United States, with Americans consuming more than 9 pounds of all types of pickles per person each year. Pickles are fat free, cholesterol free, low in calories, and a good source of vitamin K.
