Half Sour Pickles #fermented #Pickling

My first batch of cucumbers for pickling arrived yesterday from my garden.  I am so excited to get my pickle on!  This year I am fermenting not only my pickles into a crunchy half sour deli style pickle but also my squash, carrots, cabbage, apples, tomatoes and well most everything I am growing.  I have been enjoying this sort of pickle since I was a little girl going into the Lincoln Dell in Minneapolis.  Today I find out that the fermentation process is actually healthy eats.  What?  Lactic acid fermentation is a biological process by which sugars such as glucosefructose, and sucrose, are converted into cellular energy and the metaboli lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells.
Basically it is good for your belly, think probiotics! 

Also in this specific recipe I am using a Black Tea bag, the Tanins in the bag will give it the crunchiness I want to keep. Tannins are naturally occurring plant polyphenols that can affect the nutrition and astringent taste of food and wine.  I usually added a grape leaf of a horseradish leaf, I knew this had something to do with 'crunchiness' but I am the type of gal that does not always need to know the why's and why nots.  I think that is what made me successful in my IT career, I just learned something and did it, I didn't have to deconstruct every aspect of the project like some overly intelligent folks I worked with LOL.  Aaah those were the days.  Anyway I found this information over at KayMCarter She is a fermenting queen apparently so go check out some of her recipes!

This batch is pretty basic.  Dill from the garden, if you can pick yours up at your local farmers market do it!  Driving buy a local farm stand pick it up there too!
I washed everything and trimmed the ends off.

I did Two Quart jars worth of pickles, these are going to sit outside the first few days I know there is some information on this has to do with bacteria, idk I just know they totally are awesome after only a few days.  Longer they sit the more sour they become.  Oh Another idea from KatyMCarters blog was her love for this book which I am ordering on Friday. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World I am so excited to ferment the beautiful vegetables and fruits growing in the garden.

You will see some white scum at the top of the jar, don't fret, I just remove it with a Tablespoon.  I weigh the pickles down with a little jar or I fill a plastic bag with water and place on top.

  • Small firm pickling cucumbers enough for two Quart Jars
  • Pickling Salt or Sea Salt
  • Mustard Seed
  • Fresh Dill
  • Two or Three Garlic Cloves
  • Two Black Tea Bags
  • Wash your cucumbers
  • If picked earlier in the day soak in an ice bath to perk them up.
  • Cut off the blossom end
  • Cut your garlic in half
  • Add the Garlic, Mustard Seed, Dill and Tea Bag to the Jars
  • Pack in the Cucumbers
  • Leave enough room at the top to allow the cucumbers to be pushed under the brine.
  • Fill the Quart Jars with your warm Bring Mixture
  • Place a plastic bag over the jar to keep in any nasty bugs out.
  • Place a small jar or glass filled with water into the mouth of the jar.  The glass will sit on top of the plastic baggie.  You can also fill a plastic baggie with water and place that into the mouth of the jar as well.  The goal is to keep the pickles under the bring.
  • Place in a warm area and let sit for at least three days, then you can start the tasting test to get a good feel for your sour strength.  Place a large plate underneath because it will bubble over a bit.  
Prepare The Brine
  • 4 Cups Water and Two Tablespoons Pickling salt warm on the stove until salt is dissolved.
This as I said is a really basic batch.  Tonight I am making my Squash pickles with Horseradish Sauce.  Whoo Hoo.  Do you pickle?
April DecheineAbout April Decheine

April ran away from Suburbia to live life more sustainably with her husband. The kids are all grown but return quite often. She is a little city mixed in with Martha Stewart like smarts. She is an ex IT downsized Corporate gal. Follow her as she learns all the Green Acres chores on her 40 acre farm while introducing her readers to products she believes in.

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