Thanks to an abundance of rain, my pickling cucumbers are growing and producing like crazy, providing us with bowls of cucumbers each day. Thankfully, I LOVE making lactofermented pickles, creating new recipes with each batch.This type of pickle isenjoyed fresh – no canning required – so the process is incredibly quick and easy, and the end result is crisp,delicious, and good for you!
Here are a few tips to get you started:
- Start with the freshest cucumbers for best results. I have a few favorites varieties: National Pickling and Delikatesse being the top two. Since pickling cukes are best when they are small, I check my plants every day.
- Pre-mix a large batch of brine to make pickle making effortless. The brine is a salty solution that discourages nastybacteria, while encouraging the beneficial bacteria of thelacto-fermentation process. To make a brine, dissolve3 TBSP saltin a quart of water, or for a larger batch, dissolve 3/4 cup salt in one gallon of water.
- Read this post for tips on successful home fermentation.
- Have fun!Get the brine proportions correct, and then experiment with adding different spices to give each batch of pickles a distinct flavor.
My threefavorite lactofermented pickle recipes:
Garlic-Ginger Pickles
5-6 pickling cucumbers, sliced into spears or rounds
3 cloves of garlic, smashed
½ -1 tsp of fresh, chopped ginger root
½ tsp coriander seed
1 clove
Spicy Pickles
5-6 pickling cucumbers, sliced into spears or rounds
1/2 tsp black peppercorns
1/4 – 1/2 tsp red pepper flakes
1/4 tsp cumin seed
1 clove garlic
Classic Dill Pickles
1 tsp dill seeds OR 1-2 heads of dill
1/4 tsp black peppercorns
1/4 tsp horseradish root (minced, or cut into a small piece and smashed)
1 horseradish or grape leaf
To make pickles:
- Place sliced cucumbers in a wide mouth quart-sized mason jar
- Place spices in the jar, and add enough brine to completely cover the cucumbers and spices
- Loosely cover with a mason jar lid or cloth. Do not tighten the lid
- Place on the counter in a spot where you can check on the pickles each day
- Once a day, check on your pickles, making sure that the cucumbers remain submerged under liquid. I like to tighten my mason jar lid and invert the pickles a few times
- After 2-3 days, do a taste test. I like to remove my pickles from the counter when they are still very crisp, but it’s a matter of personal preference!
- Store pickles in the refrigerator, and enjoy!
Yield: 1 jar per recipe
Delicious pickles are quick and easy to make at home, with no canning required. These three lacto-fermented pickle recipes will get you started!
Prep Time25 minutes
Pickling Time3 days
Total Time3 days 25 minutes
Ingredients
- Garlic-Ginger Pickles:
- 5-6 pickling cucumbers, sliced into spears or rounds
- 3 cloves of garlic, smashed
- ½ -1 tsp of fresh, chopped ginger root
- ½ tsp coriander seed
- 1 clove
- Spicy Pickles:
- 5-6 pickling cucumbers, sliced into spears or rounds
- 1/2 tsp black peppercorns
- 1/4 – 1/2 tsp red pepper flakes
- 1/4 tsp cumin seed
- 1 clove garlic
- Classic Dill Pickles:
- 1 tsp dill seeds OR 1-2 heads of dill
- 1/4 tsp black peppercorns
- 1/4 tsp horseradish root (minced, or cut into a small piece and smashed)
- 1 horseradish or grape leaf
Instructions
- Place sliced cucumbers in a wide mouth quart-sized mason jar.
- Place spices in the jar, and add enough brine to completely cover the cucumbers and spices.
- Loosely cover with a mason jar lid or cloth. Do not tighten the lid.
- Place on the counter in a spot where you can check on the pickles each day.
- Once a day, check on your pickles, making sure that the cucumbers remain submerged under liquid. I like to tighten my mason jar lid and invert the pickles a few times.
- After 2-3 days, do a taste test. I like to remove my pickles from the counter when they are still very crisp, but it’s a matter of personal preference!
- Store pickles in the refrigerator, and enjoy!
Notes
- Start with the freshest cucumbers for best results. I have a few favorites varieties: National Pickling and Delikatesse being the top two. Since pickling cukes are best when they are small, I check my plants every day.
- Pre-mix a large batch of brineto make pickle making effortless. The brine is a salty solution that discourages nastybacteria, while encouraging the beneficial bacteria of thelacto-fermentation process.To make a brine, dissolve3 TBSP saltin a quart of water, or for a larger batch, dissolve 3/4 cup salt in one gallon of water.
- Readthis postfor tips on successful home fermentation.
- Have fun!Get the brine proportions correct, and then experiment with adding different spices to give each batch of pickles a distinct flavor.
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More homesteading inspiration!
- How to Make Homemade Soda :: Three Herbal Recipes
- Lacto-Fermented Radishes Recipe
- How to Make Sauerkraut
- Tips and Tricks for Successful Fermentation
- Homemade Hot Sauce Recipe