Fermented Pickles

Aug 23

2– 2 1/2 lbs pickling cucumbers– all similar size ( 5 inches)

5 cups filtered water (non-chlorinated- tap water may have chlorine which can inhibit fermentation)

2 tablespoons fine sea salt or basically one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine

1 teaspoon coriander seeds

10–12 garlic cloves, sliced (or double for extra garlicky)

4 jalapeno peppers sliced

1/2 onion, thinly sliced (optional)

big handful of fresh dill

1–3 fresh red chilies – or dried chili flakes (all optional)

3–4 bay leaves (or a grape leaf or oakleaf) all sources of tannic acid-to help them stay crisp.

You’ll need a 1/2 gallon mason jar, crock, or 2 quart-sized jars- clean and sterile.

Instructions

Prep Cuc’s: Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (10-20 minutes). Leave them whole.
Make the brine: Mix salt (2 tablespoons) and 5 cups water until dissolved. Add the turmeric if you like ( adds a fresh flavour).
Layer: In a large, clean two-quart mason jar, place all the whole spices into the bottom. Pack one layer of cucumbers tightly, standing on end, then add garlic and onions (if using), fresh dill sprigs, chilies, bay leaves. Add another layer of cukes, standing on end.
Press everything down, leaving an inch of headroom. Pour the salt water brine over top and weigh down the cukes with fermentation weights so they are submerged under the brine, leaving an inch of headroom, in the jar. (Use a fermentation weight, or a small ziplock back with a little water in it ).
Cover the jar loosely with a lid or with a cloth- basically, you want air to be able to escape.
Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (below 70F) for 3-7 days (a basement, or lower kitchen cupboard). Half sour pickles will take 3-7 days with white insides. Full sour pickles will take 14-21 days ( see notes for stronger saltwater ratio).
After 3 days, check for signs of life: bubbles, and clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 4-5 days. Longer ferments will yield tangier pickles but will get softer as they ferment, and lose their vibrant colour. Up to you. You can taste them at any point after you see bubbles, and ferment longer if you like. The brine will get cloudy as it ferments- this is a good sign! Once you see active bubbles, you can at this point place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
Once chilled, give them taste. They should be crispy and flavourful with a little tang. (At this point, if you want a tangier or softer pickle, you can absolutely pull them back out again and ferment for a few more days longer if you want.)
If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.