How to Make Homemade Fermented Pickles | Sara's Kitchen Witchcraft
Hey, everyone!
As promised, we got a video here for you about how to make fermented pickles. These are already tasting super good, but we're going to leave them even longer so they get more sour. But it's good to see that after 5 days, there's no nastiness building up—no weird smell, no yeast on top. Just good old fashioned PICKLES.
And these are the pickles that'll give you all the delicious flavor you like, as well as all the health benefits associated with proper fermented foods.
To make these kinds of pickles, remember: 7g of salt to 1 cup (240ml) of water! That's the salt-to-water ratio that'll keep bad bacteria out while keeping good bacteria in. You can also put equal amounts of sugar as you put in salt to balance the flavor (and give the bacteria more to eat).
I made 4 cups of brine (so 4 cups of water, 28g of salt, and ~28g sugar), which filled up quite a few good sized jars of pickles. If you have enough left over, save it for a new batch next time you get some cucumbers on hand!
My pickle recipe (I eyeballed the portions but it's probably something like this:
3 bay leaves
1/2 Tbsp whole peppercorns
1 Tbsp whole seed mustard
1-2 tsp fennel seeds
2 tsp dried dill
6-8 cloves of garlic, minced
1/4 to 1/2 an onion, depending on size of jar
As many cucumbers as will fit, cut into bite sized chunks
Make sure your jars are clean, your hands are clean, your veggies are rinsed, and your salt and sugar are fully dissolved into your brine. You don't gotta hardcore sanitize your jars; soap and hot water will do. But remember to let your brine cool, too, so you don't kill everything in the jar when you pour it in like I almost did.
Pack everything in a jar, pour the brine on, put a lid on loosely so it doesn't explode as the gas builds up, and put it in something like a baking dish to catch any overflow... and then let it sit! Try it after 5 days to a week to see if it needs more time. Once it's almost sour enough for you, stick it in the fridge to slow the ferment and enjoy them as you like. It'll keep fermenting in the fridge, just way slower, so the flavor will keep deepening and getting more sour over a long time in there.
And congrats! You have pickles the super old fashioned way!
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