Fermented Pickles Recipe
Автор: The Homesteading RD
Загружено: 2025-08-28
Просмотров: 578077
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Fermented pickles RECIPE ⬇️
These are WAY easier, more nutritious, and turn out crunchier than canning (IMHO)! Plus, you can just make 1 jar at a time vs needing a big batch to make it “worth the effort” for canning.
The key to fermenting crispy pickles is:
🥒Use smaller-sized cucs (not ones that are turning yellow!)
🥒Use freshly-picked cucs (no older than 2-3 days)
🥒Use a pickling cucumber variety (I like H-19)
🥒Trim off the blossom end (the non-stem end)
🥒Add an oak or grape leaf for tannins (makes them crispy!)
Herb & spices per quart jar:
-2 garlic cloves (smashed)
-1 dill seed head
-2 bay leaves
-1/2 tsp mustard seeds
-1/4 tsp black peppercorns
-1/8 tsp red pepper flakes
Salt water brine: 3 Tbsp sea salt per 4 cups of water (⚠️Make sure you are using well water or filtered/distilled water. Chlorine will ruin your ferment 😩)
Steps: Add everything to a jar, top with an oak/grape leaf, a fermentation weight and lid. Make sure the brine is to the very brim (this reduces mold growth). Leave in a cool, dark location for 3-6 days (taste test daily until they reach the right amount of “sour” for you), then store in the fridge for up to a year ✨!
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