Someone on my Facebook page asked me to show a picture of my pickles when they were jarred– this after I’d posted the picture below with the caption ‘Time to make dillicious fermented pickles.’
Here are a few pictures of the process I undertake to create my beautifully delicious, incredibly healthy, and quickly devoured fermented pickles. While not a recipe per se, it’s obvious just how easy it is to ferment your own pickles with three ingredients, cucumbers, salt, and water, and I do give the ratio if you want to give this simplest combination a try.
Following are some pictures of the homegrown ingredients with brief descriptions–from harvest to preparing, fermenting to eating. Feel free to inquire in the comments if you’re interested in learning more.
I made two varieties of fermented pickles, garlic dill (using the ingredients pictured below)…
…and bread and butter.
While I’ve added in nasturtium seeds to the garlic dill batch, there’s great flexibility with add ins for either batch or any other fermented cucumbers/veg. Carrots, yellow beans, hot or sweet peppers, tomatoes, seaweed, ginger, horseradish, and other roots, herbs, etc, all enhance flavour, colour, and texture to a mix as well as adding nutrients. For pickles, I keep the ratio to around 90% cucumber, 10% other. I always add in onion, yum, yum!
All that said, a simple brine of just 1 1/2 Tb fine grain or 2 Tb of coarse sea salt mixed with 4 cups warm filtered water and nothing but cucumbers would be just fine in an anaerobic environment (requiring an absence of free oxygen) for a few days at room temperature.
I realize the food grade plastic 5 litre fermenting buckets with airlock on top aren’t all that beauteous and lack the aesthetic visual of glass Kilner or Ball jars, but they’re much more predictable and reliable which makes the finished ferments more consistent.
Here are some finished bread and butter pickles being jarred, soon to be eaten. The pickles are transferred to glass jars that we store in the refrigerator to have on hand while the buckets have their own cool storage pantry.
30 litres of pickles are done so far and the cucumber plants are probably good for another 10 to 15 litres more. We like using them in homemade tartar sauce, in salads, on sandwiches, and on their own. A bite of pickle with a bite of strong cheddar cheese is a very addictive combination and one of my favourite snacks for as long as I can remember.
Cheers to eating garden to table, cheers to full flavour foods, cheers to great gut health!
Cheers to you! Melissa Xx
∗ Incidentally, since writing this I’ve pickled possibly the last of the cucumbers, another 14 litres for a grand total of 44 litres in all. And I gave some cukes away. Bumper crop cucumbers.