Pickling Veggie:. Old Fashioned Way.

[rbeau30]

A new skill I am attempting. Fermented pickles. If I don't get mush... I'll try more veggies.

20L Pickle Crock.


Followed recipe: http://www.wildfermentation.com/making-sour-pickles-2/


Put in the basement pantry. Set it and forget it.... Well maybe not forget it. I'll try not to mess with them for a few days at least. This crock has a cool airlock system. The rim is filled with water so it only lets CO2 out and nothing in. I put a couple different sizes of pickles in there the bigger ones are on the bottom so I can compare. I also used grape leaves from my garden.

It is a very simple process. 2 gallon water ... about 3/4 cup of water (no chlorine water it kills probiotics), garlic and dill. dump it in there and place in a cool place.

[DFBrews]

Did you cut blossom end? Important to keep the Cukes from gettjng mushy
I just started playing with fermented stuffs as well. Made a super tart hot sauce and have kraut going currently

[rbeau30]

Did you cut blossom end? Important to keep the Cukes from gettjng mushy
I just started playing with fermented stuffs as well. Made a super tart hot sauce and have kraut going currently

I didn't cut them, but scraped any non cucumber stuff off with a knife, hopefully that is enough. :-(

[rbeau30]

Tasted one last night. It tasted like a salty cucumber. There was a couple little bubbles at the top of the brine though!

[rbeau30]

Put in the basement pantry. Set it and forget it....

So..... I forgot it.


While the whole thing was a success, (they were VERY Tasty) I kinda forgot about the cucumbers pickling over the winter and just remembered I had them in the crock.

Very oderifous situation. The cucumbers liquified inside but the skins turned into leather.

So.... I was able to clean the Pickling Crock of the stank and nasties. The crock weights are not glazed and there was nothing I could do to get rid of the awful smell. So before I chucked them and asked a potter to make me new (glazed) ones, I figured since I had two cast iron frying pans that I got at a yard sale that needed stripping/reseasoning, I would stick the crock weights in the oven on a clean cycle with them.

Worked like a charm!

Ready for this year's attempt at pickling!

[Tim K]

I've done a bunch. Personally, I like the way they taste after 4-5 days rather than letting them go the whole way. I put them in the fridge to stop the process.

Try asparagus. It's fantastic.

[rbeau30]

I've done a bunch. Personally, I like the way they taste after 4-5 days rather than letting them go the whole way. I put them in the fridge to stop the process.

Try asparagus. It's fantastic.

Will do! Asparagus Patch did better than last year. We planted an extra bag this year hopefully in the next couple years we will get lots.

I am going to try canning it next. Right about the time that they taste yummy. I heard it can be done

[rbeau30]

So I got a new batch today (4 lbs of pickling cukes). Going to can it once it is finished.

I used the SPICES portion in this recipe: http://www.wildfermentation.com/making-sour-pickles-2/

I am following the BRINE and PROCESSING part of the pickle recipe in this PDF (which I am adding to my W5HTF preparedness reading material website.): http://nchfp.uga.edu/publications/us...gGuide6_06.pdf


THIS is what I am shooting for:

[DFBrews]

I have some red kraut going right now good luck Rebeu

[rbeau30]

Okay so round two ended up better. Skimmed a ring of mold off the top of the brine, freed about 3 or 4 of the pickles from the weights. Some are a little mushy but the ones toward the bottom are delicious!

I am going to can them tomorrow. These were almost exactly 3 weeks. I probably would have liked a bit sooner. I'll try the next batch at two weeks now.