Fermented Pickles

Last year, I did a lot of research on how to make pickles. Apparently, there are two common methods to make pickles, either using vinegar or through fermentation (which doesn't use any vinegar). I made pickled refrigerator pickles last year and this year, which uses vinegar as the acid to pickle the cucumbers. This year, I am going to try making fermented pickles, which uses no vinegar, but relies on bacteria to create lactic acid to pickle the cucumbers.

As a newbie last year to pickling cucumbers, I was a bit scared to try fermenting cucumbers because mold is created during the fermentation process. Apparently this mold is supposed to be good, but I am still a bit adverse to knowingly growing mold in my food, even if it is good mold. This year, I'm a bit more seasoned and I'm ready to try the fermentation method. By fermenting pickles, a salt water brine is poured over the cucumbers. This process creates good bacteria that grows in the cucumber covered brine, which creates lactic acid. The acid helps to sour the cucumbers, turns the cucumbers into pickles, and helps preserve the cucumbers. The salt in the brine keeps out the bad bacteria from developing. Also, fermented pickles have a huge health benefit in that it has good bacteria (like those found in yogurt) that helps the body with digestion.


I used the following recipe, which is from The Joy of Pickling. If you want more succinct instructions with pictures, please head on over to this website: http://chiotsrun.com/2011/07/30/making-traditionally-fermented-pickles/. The only thing I added to this recipe is grape leaves. Apparently, grape leaves have a tannin in it that helps keep the pickles stay crisp.

LOWER EAST SIDE FULL-SOUR DILL PICKLES
adapted from The Joy of Pickling by Linda Ziedrich

About 4 pounds of 3-5 inch pickling cucumbers, with blossom ends removed
4 to 6 dill heads or large sprigs (I used fresh dill heads)
2 small fresh or dried hot peppers broken or cut into pieces
8 garlic cloves, sliced
1 Tablespoon whole allspice berries
1 teaspoon whole black peppercorns
2 Tablespoons whole coriander seeds
Handful of grape leaves
1/2 cup pickling salt (4.65 oz) (can use sea salt, but NO table salt)
3 quarts of water

1. Layer cucumbers in a gallon jar (or half gallon jars or whatever jars you have available) with dill, peppers, garlic, allspice, peppercorns, coriander, and grape leaves.

2. Dissolve salt in the water and pour enough brine over the cucumbers to cover them.

3. Place an object in the mouth of the jar to weigh down the cucumbers and keep them submerged in the the brine (e.g. a drinking glass or pint mason jar with brine or water in it). Keep jar at room temperature.

4. Within three days you should see the tiny bubbles in the brine. If scum forms on top of the brine, skim it off daily and rinse off the object.

5. The pickles should be ready in about two weeks, when they are sour and olive-green throughout. At this point, remove the object and any scum, cap the jar, and store it in the refrigerator, where the pickles will keep for several months or longer.