Fermented pickles are amazingly delicious. Yet, like all fermented foods, they are susceptible to spoilage if you plan on storing them for more than a few months. Canning fermented pickles means that you can enjoy the delicious flavour of traditional fermented pickles all winter long.
What about the probiotics?
Unfortunately canning fermented pickles in a hot water bath means that these pickles are no longer probiotic. Canning kills all the bugs (good and bad.) However, canned pickles will last in your cupboard for a year (or more.)Print
Canning Fermented Pickles
Do you want to enjoy the flavour of fermented pickles all winter long? This recipe involves a quick fermentation for flavour, then uses a boil water bath canner to preserve the pickles in their brine. These shelf-stable pickles will last in your cupboard for a year or more!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approx. 6 quart jars
- Category: Pickles
- Method: Fermented
- Cuisine: Polish
- 2 lbs pickling cucumbers
- 1 liter (4 cups) of water
- 2 tbsp white vinegar
- 1/4 cup of non-iodized salt
- 2 dill flowers or sprigs of dill weed
- 4 cloves of garlic
- 2 tsp pickling spices (optional)
- 2 tbsp grated horseradish root (see notes)
- 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 jars. 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 1/2 inch headspace.
- Bring the strained brine to a boil and pour over the pickles, leaving 1/2 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 a 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 basic fermentation advice.
- Using a fermenting crock is traditional for fermenting pickles; however, you can skip skimming the scum if you use a fido jar (affiliate links) instead.
Keywords: canning, fermented, storage, traditional, summer, fall, winter, water bath, vegan, gluten free, nut free, dairy free, paleo, keto