I did a basic post on Cucumber Pickles last pickling season. However this year we ended up with 20 lbs of pickling cucumbers! Which means that I had plenty of cucumbers to make our favourite basic fermented pickles, plus I could experiment with a few other cucumber ferments.
This Honey Garlic Pickles experiment was inspired by a recipe at Well Preserved, and I was curious to see how the fermentation properties of honey might change the pickles.
The resulting pickles were fantastic! Exactly what you’d expect from a sweet bread ‘n butter pickle, with the added flavour of fermentation.
- 1 lbs pickling cucumbers
- 2 tbsp of non-iodized salt
- Water to cover (chlorine free)
- 1 tbsp honey (unpasteurized)
- 2 Cloves of garlic
- 1 tsp pickling spice
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- Wash the cucumbers and trim off the blossom ends. Cut them up into circles.
- Pack cucumbers into sterile 1 quart fermenting jar. Add garlic and spices
- Combine 1 cup water, honey and salt to make a brine.
- Pour the brine over the cucumbers. Top with water and keep cucumbers submerged through fermentation process
- Allow to ferment somewhere cool and dark for 2 -5 days.
-Read up on the Basic Cucumber Pickles to learn about the various fermentation jars.
-These pickles don’t go through the normal 7 week fermentation process, due to the addition of honey. So either process, or store in the fridge after 2-5 days.