Home » Recipe » Updates & Easy Sour Pickles, Fermenting Cucumbers

Updates & Easy Sour Pickles, Fermenting Cucumbers

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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.

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Comments

  1. Trace says:

    Which glass container or stone crock do you recommend?

    1. Rick says:

      I have a Redwing stone crock, and also a basic glass 1 gallon container with loose fitting lid, the fermenting produces gasses so it’s important to not have a tight lid other than that just don’t use a metal or plastic container.

      1. john dunn says:

        Hey Rick, i’m john dunn an im an american from texas and living in Thailand now.. i read about your pickles and found it to be about the same recipie as i use here in thailand. I make them on a lesser scale, but the principle is the same. I also use bay leaves instead of grape leaves but that’s what i can get here easily. What i was wondering is if you have a source for the crock jars? I really want to get one or two when i return for vacation the end of this summer?.. I have done green beans and califlower and tried a few others… I have jalapenos growing now and can,t wait to get them in jars. i got into this about a year ago because of health benefits and also because i can’ get pickles here.. so, i make em. Mom canned stuff too but much more involved procedure. Natural fermentation is the best and sooo. easy , right? Also i have been using fresh dill instead of dried, have you tried that?. Thanks for putting up with this long message.. Have a good one.. John

        1. Rick says:

          Hey John, How did you end up in Thailand? My wife has a business trip there next year and I was planning on tagging along. As far as the glass crock jars, I’m not sure where I got them at to be honest, I think it might have been Target of all places. I also like to find gems like that at goodwill so I’m not sure now where I found them. Might be worth checking Walmart as well. I think it was meant for cookies.

          I like to use fresh dill whenever I can, we have a small farm going now, moved 2 years ago after that post to an acre+ and started my own market garden. I produce an outrageous amount of pickles, I think I still have half our garage fridge full of pickled something. I also experimented with pickling other things, like various peppers, beans and even corn! Growing some purple cauliflower this year to try out as well. Ever had tomato pickle relish?

          Anyhow, I’ll copy this to your email as well. Cheers!

  2. Ed O says:

    How many pickling cucumbers do you use?
    Thanks
    Ed

    1. Rick says:

      In the last batch I think it was close to 25lbs total, quite allot to clean and sort but it all worked out. I left some to sour extra long about 3 weeks and I’m the only one who will eat them.

  3. Ed O says:

    Hi Rick

    I just got a 3 gallon crock to make your sour pickles in. I assume your recipe is for 6 gallons and all I have to do is cut everything in half and use about 12 1/2 pounds of pickling cucumbers. Did I assume right?
    Thanks
    Ed

    PS Our son is in HVAC and I am going to send him your web site.

    1. Rick says:

      Hi Ed, I don’t think I did a good job of explaining, but the recipe is for the amount of water you need. The easiest way to figure it out is to put all your pickles in your container and then fill with water to at least 1″ above the pickles, then pour the water out and measure it. The recipe is for 1 gallon of solution, so if you need 2.5 gallons of water just multiply it by 2.5 and your good to go. Thanks I hope you enjoy them, and if you like hot pickles you can add any hot pepper you want. I usually do a small batch of hot pickles for myself.

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About Rick

I've been an HVAC/R Mechanic working in the Seattle area for over 15 years, specializing in the commercial service industry.. I’m also a Licensed Electrician & Gas Piping Mechanic and have numerous other trade related certifications. I’ve instructed at local trade schools and now continue teaching through this site.

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