FERMENTED PICKLE RECIPE OLD-FASHIONED SALTWATER BRINE PICKLES
COURSE: CONDIMENTCUISINE: AMERICAN PREP TIME: 30 MINUTESFERMENTING TIME: 4 DAYSTOTAL TIME: 4 DAYS 30 MINUTES SERVINGS: 20 PICKLES CALORIES: 46KCAL AUTHOR: MELISSA NORRIS
Fermented pickles that are salty, sour, crunchy and full of beneficial probiotics. Ferment your pickles just like great-grandma used to do for a classic deli-style dill pickle.
Mason Jars or Fermentation Crock
BRINE FOR FERMENTING
2 Tablespoons salt
4 cups water filtered or spring is best
cucumbers to fill wide mouth 1/2 gallon jar this will vary depending on the size of your cucumbers
2 heads fresh dill
5 cloves garlic or more, to your preference
Clean 1/2 gallon (or 2 wide-mouth quart jars) Mason jar.
Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). Stir salt into water until it's dissolved.
Pack your vegetables into the clean container leaving a 2 inch head space (the space between top of jar and the top of the food). Just like any pickle making, the freshness and quality of ingredients going in determines the end product. As fresh as possible is best.
Fill the jar with the brine a 1 inch head space. Place a weight into the jar to keep the food beneath the brine surface.
This is very important, if it rises above, it may mold.
Place a lid on the jar, preferably a fermenting lid below, the goal is to keep the oxygen out and make it air tight.
Put the jar in warm area (70 degrees Farenheit is ideal but down to 65 degrees Farenheit is also fine) out of direct sunlight and not next to any appliances. Ferment for 4 days.
After a day or two you'll notice the presence of bubbles and the water will turn cloudy. These are joyous signs!
Check the taste of your pickles after a few days. If they're not "tangy" enough, let them continue to ferment. It sometimes takes up to 10 days if the room is cold.
Take off the fermenting lid and replace with a two piece metal canning lid and band. They will keep for months in the fridge, but they're not shelf stable for the pantry.
When they're done fermenting, they must be moved to the fridge or a similar cold area.
Fermented Pickle Tips & Tricks:
Add 1 fresh grape leaf to the bottom of the jar for a crispier pickle.
Remove both ends of the pickles before adding to jars.
Use the freshest cucumbers you're able to get (picked the morning of is ideal).
Use a fermentation weight to keep food below the brine.
If you don't use a fermentation lid, burp the jar every day or two to release air buildup.
Taste pickles after day 2 and continue to ferment until desired sourness is achieved.
Store finished pickles in the refrigerator.
Calories: 46kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 706mg | Potassium: 444mg | Fiber: 2g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Polyunsanturated Fat 0g|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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