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.Print
Honey Garlic Pickles
This recipe uses honey to quickly ferment sliced sweet and sour pickles. The result is an amazingly delicious bread-and-butter style pickle.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 quarts 1x
- Category: Pickles
- Method: Fermented
- 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
- 1/2 tsp ground ginger
- 1/4 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.
Keywords: Barbecue, summer, picnic, hamburger pickles, gluten free, probiotic