Canning Fermented Pickles Recipes

CANNING FERMENTED PICKLES

Steps:

• Wash the cucumbers and trim off the blossom ends. Cut up the larger cucumbers as required.
• Pack cucumbers into a container for fermenting. (See notes for more details).
• If you are fermenting in several jars (rather than 1 large crock), divide the spices between the jars. For example, in a large mason jar, add in 1-2 cloves of garlic, 1 sprig of dill, and 1 tsp of pickling spice.
• Combine water, vinegar and salt to make a brine.
• Pour the brine over the cucumbers.
• Allow to ferment somewhere cool and dark for 2-3 weeks. If you are open air-fermenting (see notes) check the pickles every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to dull green and have a delicious fermented flavor.
• Remove the pickles from the brine. Then strain the brine into a small pot, discarding the dill, spices and garlic.
• Pack the pickles into canning jars.
• Bring the strained brine to a boil and pour over the pickles, leaving 1/2 inch headspace.
• Using snap lids, process the jars in a boiling water canner (10 minutes for 500 mL (pint) jars and 15 minutes for 1 L (quart) jars).

LACTO-FERMENTED DILL PICKLES

Steps:

• Gather the ingredients together. Use small cucumbers that are slightly under-ripe, dark green and firm. If they have spikes, brush them gently to get rid of them. Trim off the ends.
• Prepare the brine. In a big pot, place water and salt and bring to a boil. Rule: For each quart of water, you need 2 tablespoons of salt. Make sure the salt dissolves completely in the water. When the water starts boiling, remove the pot from the heat and let it cool.
• Place dill on the bottom of each jar. Add some pieces of onion, few garlic cloves, few mustard seeds, thyme and pickling spices.
• Start adding cucumbers, leaving at least 2 inches of headspace from the rim of the jar. Add more garlic cloves and onions. Place a bunch of dill over the cucumbers.
• Pour the brine over the cucumbers and make sure everything is submerged in it.
• Cut the ends of the dill blossoms and use them as little sticks on top of the jar, to keep the vegetables inside the brine.
• Cover the jars with a little plate and place them outside in warm temperatures.
• During the earliest stages of fermentation carbon dioxide is released. You will notice the liquid will start bubbling, which is a good sign. In case you seal the jars with the lid, check them once or twice a day to see if the lids are building up pressure. Very quickly and carefully "burp" your jar by slightly unscrewing the lid, allowing a bit of gas to escape, and screwing it back on quickly. If you just cover the jar with a plate, you don't need to do that, just make sure nothing gets inside the jar.
• You will notice that the liquid becomes cloudier, this is a sign of lactic acid forming. This is very normal. Allow the fermentation to continue for few days. My batch was ready to refrigerate after 6 days, but keep an eye on the jars and taste the cucumbers after the 3rd day if it is very warm where the jars are sitting. They might get sour faster.
• As soon as you are pleased with the texture and taste of the cucumbers, place the jars inside the refrigerator and consume them in the next two weeks.
• Serve them with grilled or roasted meats, sausages, burgers, potatoes, stews, soups etc.

GRANDMA'S FERMENTED DILL PICKLES

Steps:

• Trim the blossom ends off the cucumbers.
• Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
• Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
• Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
• The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
• Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
• Store the jar in a cool dark location.
• The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.