Fermented pickles are naturally preserved, deliciously tangy and probiotic. This is a great recipe to make in the summer months when the pickling cucumbers are in season.
Course Condiment, Side Dish
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
4-5large sprigsfresh dill flowers or dill weed
4bagsgreen tea, organic(or 8 tsp loose green tea)
4dried red chilli pepper
5tbspnatural sea salt
Soak the pickling cucumbers in ice water for a few hours.
Trim off the blossom ends of the pickling cucumbers.
Layer the ingredients in your fermentation jar or crock. This recipe makes about 1 gallon. You can use a gallon jar or divide up your ingredients into smaller mason jars or glass containers. It's best to layer the garlic, spices and herbs in the bottom of the jar, and then the pickling cucumbers on top. This will prevent your spices and herbs from floating on top of the brine once salt brine is added.
Mix 5 tbsp of salt with 10 cups of filtered water at room temperature. This ratio makes a 4% brine.
Pour the brine over the ingredients in your fermentation jar. Make sure the brine completely covers the pickling cucumbers. If not, make a little more brine with the same salt to water ratio.
Use a weight to keep all the ingredients under the brine, especially the tea and herbs. I use a bag of marbles to weigh down my pickles.
Close the fermentation jar with a lid. Leave as little air as possible above the brine.
Let it ferment in a cool dark place in the house for 10-14 days, until the fermented pickles reach the sourness you like. After the first day, you should be seeing bubbles forming. If you aren't using a fermentation crock or airlock, make sure to either close the jar lid loosely to allow air to escape, or burp the jar regularly to prevent explosion.
Once fermented, remove the weight from the fermentation jar or crock. Store the fermented pickles with brine in the fridge for up to a year until the next pickling cucumber season.
It's ok to mix up different sizes of the pickling cucumbers for this recipe. Pack in the larger pickling cucumbers first, and then use the smaller ones to fill in the gaps.
If you need more or less brine for the amount of pickles you are fermenting, be sure to maintain the same salt-to-water ratio.
See "understanding salt brine" section for salt selection and amount to use.
You may replace green tea and bay leaves with other tannin containing leaves. See "the crispy pickle secrets" sections for more tips.
Prep and cooking time only include time actively spent on making this recipe, do not include time while the pickling cucumbers are being soaked or time waiting for the fermentation to progress.
Calorie calculation is based on the whole recipe.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~