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? ›
"FERMENTED PICKLES: The oldest method of pickling, when a naturally occurring bacteria transforms the sugars present in the ingredient into an acid, preserving the food. These are called 'processed' pickles, and though they take as many as five weeks to cure, they last up to 2 years." (source)
How much salt to ferment pickles? ›
For the lacto-fermented pickles, you want to make a simple salt-water brine that's approximately 3.5% salinity, which is 35 grams of salt per liter of water.
How long does it take for homemade pickles to ferment? ›
Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for a stronger saltwater ratio). After 2 days, check for signs of life: bubbles, overflow, or clouding.
Do homemade pickles ferment? ›
Fermented pickles or brined pickles undergo a curing process for several weeks in which fermentative bacteria produce acids necessary for the preservation process. These bacteria also generate flavor compounds that are associated with fermented pickles.
Can you use tap water for fermenting pickles? ›
Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment, the bacteria are critical for a good outcome, and filtered water provides a stronger guarantee of success. However, there are two easy ways to get around using filtered water: Boil water, then let it cool to room temperature.
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.
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.
What salt is best for fermenting pickles? ›
The type of salt recommended to ferment with is an unrefined salt that is full of natural vitamins and minerals. One of the best types of salt to ferment with is sea salt. Sea salt contains several nutrients, including trace amounts of magnesium, potassium and calcium. Picking salt and Kosher salt are also good to use.
Can you put too much salt in pickles? ›
So the fix for overly salty pickles? Drain off half to three-quarters of your brine (depending on how salty your pickles are) and replace it with fresh water. At least some of the salt that the pickles sucked up earlier will flow right back out after a few hours' soak.
Can you ferment pickles without salt? ›
I prepared batches of sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey. No salt. And it was a success! The fermentation with celery juice worked really well and is already starting to be flavourful.
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.
How do I know if my pickles are fermented? ›
To determine if a pickle is fermented, you can check the label for ingredients. Fermented pickles will not include vinegar in their ingredients list but will include salt. They are often labeled as “lacto-fermented” or “naturally fermented.”
