Shaye Elliott
  • Home
  • Blog
  • Recipes
  • Subscribe
  • Online Workshops
  • Cooking Community
  • Art Prints
  • Contact

Fermented Pickles: Feed the gut, man!

July 30, 2013 - 17 Comments

Oh fermented pickles, how I love thee.

I don't know what it is about summer vegetables, but I go star crazy. It's like I can't help myself. A fancy purse holds no candle in my book next to a bag of freshly picked green beans or eggplant.

I can hear you now:

So you're telling me, Shaye, that you'd prefer a bowl of tomatoes over a new piece of fancy jewelry?

Yes.

And you'd rather have a bag of zucchini than a fancy new party dress?

Yes and yes. Call me crazy, but yes.

You're crazy.

I know. Fair enough.

Not that I don't love jewelry and party dressed (after all, if you followed me on Facebook over the weekend, you no doubt heard about my shopping weakness). But despite the appeal of new clothing and fancy jewelry, I still find myself so drawn to that sweet, Summer produce.

Each morning, while I sip on my first cup of coffee, I find myself wandering around our potager garden – eager to peak on the newest blossoms and growth.

Unfortunately, our cucumbers haven't quite arrived yet – after all, they were planted a month late. But lucky for me, there is a fantastic organic gardener just down the road who was happy to let me purchase some of her extra bounty. I picked up twenty pounds of pickling cucumbers and green beans for preservation. This summer, in the spirit of gut-friendly-preservation-methods, I decided to try my hand at lacto-fermented pickles. Sauerkraut was a huge hit in our home, so why the heck not?

Lacto-fermenting the cucumbers utilizes preservation through the form of lactic acid instead of the traditional vinegar-based preservation methods so popular in our day and age. Back-in-the-day, this was really the only preservation method that they had. Good ‘ol salt and lactic acid.

And y'all know me. I'm a sucker for traditional, old things.

Except for old underwear.

I've got to draw the line somewhere.

Fermented Pickles Recipe: the pickles

Lacto-Fermented Pickles Recipe
You will need:
– Pickling cucumbers (about 4-5 per quart jar)
– 1 tablespoon sea salt
– Pinch red pepper flakes
– 5 peppercorns
– 1 clove garlic, peeled and smooshed
– 1 tablespoon fresh dill
– 4 tablespoons whey (I strain my homemade yogurt through a flour sack to get whey and then keep a jar full in the fridge at all time)

Slicing pickles for the Fermented Pickles Recipe

Step One: Wash and cut the cucumbers into 1/4″ slices. Place tightly in a clean, quart-sized Mason jar.

Fermented Pickles Recipe

Step Two: Add in the salt, red pepper flakes, peppercorns, garlic, and dill.

Fermented Pickles Recipe: adding salt and spices

Fermented Pickles Recipe

Step Three: Drizzle in that delicious whey.

Fermented Pickles Recipe: adding whey

Step Four: Top off each jar with filtered water (we just purchased a Berkey and LOVE IT…I am astounded at the difference it has made in our water), making sure to leave 1″ of headspace at the top of each jar. Also make sure that all of the cucumbers are submerged beneath the water line. If it's above the water, it will spoil.

Step Five: Put lids tightly on the tops of the jars.

Fermented Pickles Recipe

Step Six: Let the jars remain at room temperature for 2-3 days. If the lid of the jar will not dent-in when pushed with your finger, gently lift the lid barely and allow the ferment to ‘burp'. This will help to release any build up gases in the jar.

Step Seven: After the fermentation period, transfer the pickles to cold storage (65 degrees of below). I just keep ours in the fridge.

Obviously, the biggest downside of lacto-fermenting all this summer goodness is that my fridge is already starting to grow full of them! I can see how investing in an old fridge to keep in the shop would be super helpful. Regardless, I'm still pretty dang excited about these pickles.

I've read that putting a grape leaf in each jar will help the cucumbers to retain their crispness, but alas, I have no grape leaves at my disposal. Bummer.

Such an unfair life. Not having grape leaves at your disposal at all times.

Ya, I know. It's really tough.

You know what's not tough, though?

Making these pickles. Georgia and I had three jars whipped up in less than five minutes. One for Mommy. One for Daddy. And one for Georgia.

Baby

Owen's not a pickle eater yet. Once he gets off this breast-milk-kick he's been on for the last eight months, maybe. Just maybe.

But not yet. Mama's heart's not ready for that yet.

I digress.

Just make the pickles, man.

More fermented and pickled recipes:

  • Fermented Sauerkraut Recipe
  • Pickled Asparagus Recipe
  • Sourdough Waffles Recipe

Fermented Pickles: Feed the gut, man!

Print Recipe Pin Recipe

Ingredients
  

  • Pickling cucumbers about 4-5 per quart jar
  • 1 tablespoon sea salt
  • Pinch red pepper flakes
  • 5 peppercorns
  • 1 clove garlic peeled and smooshed
  • 1 tablespoon fresh dill
  • 4 tablespoons whey

Instructions
 

  • Wash and cut the cucumbers into 1/4″ slices. Place tightly in a clean, quart-sized Mason jar.
  • Add in the salt, red pepper flakes, peppercorns, garlic, and dill.
  • Drizzle in that delicious whey.
  • Top off each jar with filtered water, making sure to leave 1″ of headspace at the top of each jar. Also make sure that all of the cucumbers are submerged beneath the water line. If it’s above the water, it will spoil.
  • Put lids tightly on the tops of the jars.
  • Let the jars remain at room temperature for 2-3 days. If the lid of the jar will not dent-in when pushed with your finger, gently lift the lid barely and allow the ferment to ‘burp’. This will help to release any build up gases in the jar.
  • After the fermentation period, transfer the pickles to cold storage (65 degrees of below). I just keep ours in the fridge.

Fermented Pickles Recipe

If you like it, Share it!
Share134
Tweet
Pin460
594 Shares

Comments:

  1. Shellee

    July 30, 2013 at 8:46 pm

    Mine come out slimy if I slice them. Plus all I have is dill seeds with this work? Also no whey!

    Reply
    • Mary Friend

      August 5, 2020 at 12:04 pm

      Not sure but I was wondering if I can preserve the pickles that are done fermenting & how

      Reply
  2. Jolene

    July 30, 2013 at 9:10 pm

    About the grape leaf~ I did some research a few years ago and it is the tannin’s (sp?) in the grape leaves that keep them crispy. I read that you can also use an oak leaf and it will do the same thing. HOWEVER— I would be shocked if you can’t find one of your “free delivery” farmers and sweet talk him out of some grape leaves!

    Reply
  3. Kayla

    July 30, 2013 at 10:33 pm

    Do you think I could use milk kefir instead of whey?

    Reply
  4. KellyL

    July 31, 2013 at 11:00 am

    Silly question, but are all the ingredients per jar?

    Reply
  5. Kelsey

    July 31, 2013 at 1:22 pm

    I have a fermentation book that states you can use black tea for tannins and this will also keep them crisp. This is what I have done and they seem to do the trick.

    Reply
    • Caroline

      March 8, 2020 at 10:37 pm

      Hi Kelsey, would you be interested in sharing your recipe please

      Reply
  6. Jeanette_P

    August 4, 2013 at 10:54 pm

    i tried two tricks last year for crispness and I think the one that worked was the “putting them on ice for several hours” method. i don’t know, google it!
    I tried to lacto ferment pickles last year and they all went rotten, trying again tomorrow

    Reply
  7. Jenny Arnett Wagoner

    August 6, 2013 at 11:05 am

    can you make it without the whey or is there a non-dairy substitute? we have several in our family with dairy allergy 🙁

    Reply
    • Cassandra Kelton

      August 8, 2013 at 7:52 pm

      You ought to be able to make this without the whey or a substitute. Maybe add a tad more salt. Or you could buy some Caldwell’s starter cultures for fermenting. I ferment things with just the salt. The difference is you get more of a probiotic punch with the whey or starter cultures.

      Reply
      • Jenny Arnett Wagoner

        August 8, 2013 at 7:55 pm

        Thank you, i’ll have to try it!!

        Reply
  8. LizB

    August 6, 2013 at 12:07 pm

    I’ve heard that you can use blackberry leaves instead of grape leaves for the tannin to keep your pickles crisp. And I have a backyard FULL of blackberry vines. 🙂

    Reply
  9. Hannah

    December 29, 2013 at 4:11 pm

    Ok, silly question…I’m going to start my own fermenting (pickles and sauerkraut). I already make my own yogurt and strain it with flour sacks, therefore collecting the whey. How long would a batch of whey last in the fridge once I’ve collected it from my yogurt (which is literally like, milk the cow in the morning, put the cultured milk in the Yogotherm, sit for 8-10 hours, and then strain for 12+ hours in the fridge)?

    Reply
  10. lori barre

    July 26, 2017 at 4:27 pm

    thanks Shaye! I have used the grape leaf and it is true about the crispness. I inherited a really huge grape arbor when i moved to my farm almost 8 years ago. its grapes are worthless, but I have made the best of it.
    my chickens love when i break off green vines and they eat all of the leaves, they provide shade for the chooks and a few times a year i put one leaf in a jar of pickles lol!
    If I could transport this oldie but flourishing grape (tree) to you I would. 🙂

    Reply
  11. Jenny

    July 28, 2017 at 1:27 pm

    Can I use whey from plain organic yogurt? Also how long will they keep in the fridge? Thanks for sharing!!! 🙂

    Reply
  12. Mic

    February 8, 2020 at 11:58 am

    I use bay leaves instead of grape leaves to help retain the crispness of the pickles like my Grandmother did. I also use an ice bath prior to preparing the pickles. Both things seem to keep my pickles nice and crisp. But it won’t add crispness to already wimpy softened cucumbers.

    Reply
  13. Pickle lady

    September 20, 2022 at 6:12 pm

    How long can pickles sit in brine before eating?

    Hi all. So…I got delayed in my canning process- life got in the way and 3 weeks have elapsed since I salt brined my pickles. I’ve rinsed them and they are still firm and yet pickle like. How long is safe for pickles to sit in brine at room temperature before eating them?

    I have about 15 quart jars I’m hoping I haven’t utterly compromised, ack! They’re in a 2% brine (2 cups water, 1 tbsp salt)

    Reply

Leave us a reply: Cancel reply

Your email address will not be published.

Recipe Rating




You May Also Like

Come make supper with me | The Elliott Homestead (.com)

Come make supper with me.

Come make dinner with me! Tonight, from our little cottage kitchen, we’re going to be enjoying homemade bolognese and cream puffs. Give me the everyday magic (like a normal Wednesday…

Read More
Should we only eat fresh food? | The Elliott Homestead (.com)

Should we only eat fresh food? | Winter Slaw

Today in the kitchen, I’m sharing what the food coming out of my root cellar actually looks like. The reality is these foods were pulled from the garden months ago….

Read More

Heavenly Cobbler.

After all that Easter feasting, I’m sure the last thing you want to think about is food. Yet here we are, Monday morning, thinking about food. Well, you may not…

Read More

Bake Better Bread at Home eBook

And as experience is the best teacher, I’m here to share with you how to bake better bread at home. Save yourself years of bad loaves. My many baking flops are your gain. Here’s how to bake better bread at home.

Subscribe to the newsletter

  • Recipes
  • Blog
  • Subscribe
  • Art Prints
  • Cooking Community
  • Online Workshops
  • Contact

Pinterest Twitter Facebook Instagram

 

© Copyright 2023 The Elliot Homestead | Privacy Policy