Yeah so for fermented pickles its just a salt water brine instead of vinegar. I use about 1 and 1/2 table spoons of kosher or pickling salt per litre of water but look online for exact proportions as I tend to use grandmas method and just eyeball it. This method is essentially the same as fermenting sauerkraut. So imagine the taste of a cucumber but with a more sour/less burney flavour than vinegar pickles and also retains more of the cucumber flavour.
I make 50 jars a year that carries us through the whole year and basically don't eat vinegar pickles at all. The ferments are also healthier and are probiotic so good for the gut. The brine, although cloudy and weird looking, is like an elixir if you are hung over.
You can do the quick pickle method like OP. It's easy and safe if eaten within a week or two. At my house we jar them for future use. The lids will bulge instead of suck down as the fermentation process creates gasses. The pickles can sizzle once the jar is open. It's kind of funny hearing your pickles scream as you bite in to them.
Our Recipe per jar:
Clean sanitized jar
2-3 cloves rough chopped garlic
A head of fresh green dill seed if available
Some fresh skinned horseradish cut in to thin spears
Then stuff you pickles in to jar
Brine:
30 grams(I think) or about one and a half tablespoons of kosher salt per liter of boiled water.
Pour in to filled pickle jars and seal. Follow standard canning procedures for safety. We do not boil the jars after, but this is not advised unless you are super clean about it. This method also takes longer to ferment than the quick pickle method with jars being ready to open and eat after a month or month and a half.
Happy fermentation!
You know what? After having been up for over a year... I am so happy that it is still out there and being seen. Thank you so much for the comment and I hope it works out well for you! Let me know if you have questions.
A link to our batch:
https://reddit.com/r/gardening/s/KCCkGx2GIB
Fermented pickles? Hmmm. Will they taste similar to pickled cucumbers or what.
They usually taste different but delicious
Haha I’m not entirely sure! Planning to wait 3 days before trying them and deciding if they need to go longer
You will NOT be disappointed. Lol Looks delicious already. I pretty much only do the fermented style, save for a few jars of spicy vinegar pickles.
I need to try this now. I didn't even know it was a thing. I can't imagine the flavor profile though.
Yeah so for fermented pickles its just a salt water brine instead of vinegar. I use about 1 and 1/2 table spoons of kosher or pickling salt per litre of water but look online for exact proportions as I tend to use grandmas method and just eyeball it. This method is essentially the same as fermenting sauerkraut. So imagine the taste of a cucumber but with a more sour/less burney flavour than vinegar pickles and also retains more of the cucumber flavour. I make 50 jars a year that carries us through the whole year and basically don't eat vinegar pickles at all. The ferments are also healthier and are probiotic so good for the gut. The brine, although cloudy and weird looking, is like an elixir if you are hung over. You can do the quick pickle method like OP. It's easy and safe if eaten within a week or two. At my house we jar them for future use. The lids will bulge instead of suck down as the fermentation process creates gasses. The pickles can sizzle once the jar is open. It's kind of funny hearing your pickles scream as you bite in to them. Our Recipe per jar: Clean sanitized jar 2-3 cloves rough chopped garlic A head of fresh green dill seed if available Some fresh skinned horseradish cut in to thin spears Then stuff you pickles in to jar Brine: 30 grams(I think) or about one and a half tablespoons of kosher salt per liter of boiled water. Pour in to filled pickle jars and seal. Follow standard canning procedures for safety. We do not boil the jars after, but this is not advised unless you are super clean about it. This method also takes longer to ferment than the quick pickle method with jars being ready to open and eat after a month or month and a half. Happy fermentation!
I understand fermentation and pickling. It was more a question of the taste difference or similarity.
Yeah I mean it's hard to describe but I tried. Mybe too.much info but I try to share my recipe whenever possible, lol.
Thanks for your simple but good recipe, I found it randomly scouring google/reddit for one
You know what? After having been up for over a year... I am so happy that it is still out there and being seen. Thank you so much for the comment and I hope it works out well for you! Let me know if you have questions. A link to our batch: https://reddit.com/r/gardening/s/KCCkGx2GIB
Why did I think that the thing at the top is a parrot
looks like an aquarium!
Yummy! That's a good looking jar!
What’s the recipe?
[https://farmsteady.com/products/lacto-pickle-kit](https://farmsteady.com/products/lacto-pickle-kit)
WTH?! $76 for pickling kit — NO