Fermented pickles are amazingly delicious. Yet, like all fermented foods, they are susceptible to spoilage during long term storage. This recipe involves a quick ferment for flavour, then the pickles are water bath processed in their brine for storage.
What about the probiotics?
Unfortunately canning fermented pickles in a hot water bath means that these pickles are no longer probiotic. That it what makes these delicious pickles shelf-stable. They will last in your cupboard for a year (or more) because there won’t be any bugs (good or bad) living in your pickle jar.
- 2 lbs pickling cucumbers
- 1 liter (4 cups) of water
- 2 tbsp white vinegar
- ¼ cup of non-iodized salt
- 2 dill flowers or sprigs of dill weed
- 4 cloves of garlic
- 2 tsp pickling spices (optional)
- Wash the cucumbers and trim off the blossom ends. Cut up the larger cucumbers as required.
- Pack cucumbers into a sterile container for fermenting. (See notes for more details.)
- Divide the spices between your containers. For example in a large mason jar I would add in 1-2 cloves of garlic, 1 sprig of dill and 1 tsp of spices.
- Combine water, vinegar and salt to make a brine.
- Pour the brine over the cucumbers.
- Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour.
- Remove the pickles from the brine. Then strain the brine into a small pot, discarding the dill, spices and garlic.
- Pack the pickles into hot canning jars, leaving ½ inch headspace.
- Bring the brine to a boil and pour over the pickles, leaving ½ inch headspace.
- Using snap lids, process the jars in a boiling water canner (10 minutes for 500 ml jars and 15 minutes for quart jars).
-Pickles will become soft and mushy overtime. While removing the blossom end helps, you can also add Pickle Crisp, or source of tannin like: a grape leaf, 1 tbsp of grated horseradish root, or a pinch of black tea.
-If this is your first time fermenting, you should probably read up on the basics.
-Using a fermenting crock is traditional for fermenting pickles; however, you can skip skimming the scum if you use a fido jar, an airlock or a pickle-nipple lid.