Well I’ve been absent from posting recently but have a ton of new how to videos regarding; electrical, HVAC etc. and more updates coming soon, but I did want to put up my simple traditional fermented pickle recipe. I ended up picking up a nice 6 gallon Red Wing Stoneware Crock from a local garage sale and decided I needed to ferment some pickles.
We eat allot of pickles around here but the store bought vinegar pickles haven’t got much going on as far as nutrition. This recipe is good for any size, just multiply the brine (water/salt) solution by however many gallons of water you need. For a half sour pickle just reduce the salt by half.
Full Sour Pickles;
- 1 Gallon of water
- 1/3 cup sea salt, Pickling salt or non-iodized salt
- 7-8 Garlic cloves (Chopped)
- 4-6 Dill Heads or 2-3 tablespoons of dried dill
- 2 TBSP of coriander seeds
- 1 TBSP Peppercorns
- 1-2 Grape Leaves
Mix the salt in the water, then layer in the bottom of your container the garlic, dill, coriander and peppercorns, stuff your Cucumbers int he glass container or stone crock, fill to leave about 1.5″ form the top. Then add Salt brine solution place the grape leaves on top, this helps maintain crisp pickles. Add weights, plates, lids or glass to the top to hold everything down and keep at least 1″ of water above the pickles.
Keep on counter, preferably on a baking sheet to contain spills, wait at least a week before trying. Solution should become cloudy and you will see tiny bubbles appear, never place a tight fitting lid as the container will explode from excess pressure.
These should be ready in 7-10 days and from there you can refrigerate, place in basement or leave out to continuing to sour, these don’t go bad…if a little white/black mold forms just skim off the top.