Fermented pickle recipe....WANTED

[Meat Hunter]

Hi all, remember me

Anyhoo, this year, Im wanting to try my hand at fermented pickles. Been online for the past hour, and have found a few recipes, but NONE of them, at the ones that I found, listed the amounts for ingredients used. Basically, they measured out the water and salt, then vaguely said "add pepper corns, garlics etc". Well duh, but how much???

So, I came to the only area where I know people who UNDERSTAND the importance MEASUREMENT



Any takers? Anyone here brine/ferment pickles? I need a recipe

By the way, my ferment crocks are 2 gallon in size.....

[Richtee]

Ya know, no. Interesting that. I do sun pickles in gallon jars and even then, it’s kinda just..more.less garlic... etc.

Pick a recipe and make it yer own. We;ll pay attention!

[Richtee]

http://www.smoked-meat.com/forum/sho...39589#poststop

[Hoser]

Alton Brown has a pretty good sounding recipe with measurements.

http://www.foodnetwork.com/recipes/a...es-recipe.html

I think any basic kimchi recipe should work as well.

[barkonbutts]

Here ya go. Ive done them. key is you can not use city/tap water, it must be free of additives that cities put in to kill bacteria... pure filtered water is needed so the bacteria on the cuke skin can do its job.

http://www.smoked-meat.com/forum/sho...hlight=pickles


they will make you puker!! add an extra sprig of dill when you think you have enough.

[barkonbutts]

So, I came to the only area where I know people who UNDERSTAND the importance MEASUREMENT



By the way, my ferment crocks are 2 gallon in size.....

Here is the brine..

Brine is 6 oz salt (canning/pickling salt) per gallon of water (well or filtered) (i used a half gallon)

You can add what ever other organic seasonings you like and any amounts you like. as long as it is organic and does not have bacteria killing pesticides on them.

Make two gallons of brine. make sure the brine is well mixed and ALL salt is dissolved and at room temperature prior to adding to cucumbers. Make sure you use organic material to fill the top head space. I used corn husk.

I wished I had gone two extra days on the fermentation the first time. the second time I went 8 days, much better. put in frig when you are happy and they will hold for quite some time.

Good luck!!

[SmokinLee]

Its so simple lacto fermenting veggies of all sorts. There are more advanced methods using fungal/mold, bacterial, and fungal/yeast pathways, but as far as a good pickle a 3.5 % salt brine for half sours and a 5 % for full sour. Ive got yellow squash, green dilly beans half sour pickles half sour asparagus spears and some purslane all fermented in the fridge along with water kefir. If you do FB I can recommend a group to join thats a wealth of information.

[SmokinLee]

This is a great little brine calcuator that I use.

http://www.scratchcookingarchives.co...ine-calculator

[Meat Hunter]

I want to thank you guys for your input/help. What a sucky year for my garden here.

I planted 12 Boston Cucumber plants this year. At best, I had maybe 4 cucumbers that I would be able to harvest at any given time. Out of all them plants, minimal output.

I am thinking maybe it was due to lack of pollination
I wanted to plant some bug/bee attracting flowers in my garden this year to help with that, but never got around to it. The bee population is definitely on the decline here.....

Vines had lots of flowers, so I should have lots of cucumbers right?

Totally gave up on any hopes of pickles this year.

Dont even get me started on my tomatoes.

[shellbellc]

Check out this link to Masontops.com. It's a great site for fermenting info. I purchased their pickle pipes that fit directly on wide mouth mason jars. This link is to their fermentation guide. If you scroll down to page 18 it has a recipe for dill pickles.

https://cdn.shopify.com/s/files/1/02...81733530150944

[BrisketJunkie]

I know that this is a historical post but was on the DL when it was posted. Me wife made 7 day pickles in an old crock long ago. It's time to dig that recipe out as of after nearly 45 years the crock has turned up. I remember only some of the process. Salt measurement was to make water salty enough to float an egg.