FERMENTED (brined) PICKLES ~ crunchy & healthy!

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Ferments are tasty and so amazing for gut health.
Not enough cucumbers to can them up? Brine ferment to the rescue. They'll last for months in the fridge. The process is super simple and it takes nothing but salt and water.
Try them. Your gut microbiome and your taste buds will thank you.
Link to making fermented Sauerkraut: • How to MAKE SAUERKRAUT...
RECIPE:
Wash your cucumbers. This works best with pickling cucumbers as they are firm. Remove a small sliver of each end. Place in jar or other fermenting vessel of your choice. Add pickling brine: Dissolve 1 - 3 tablespoons of salt (don't use table salt, it contains anti caking agents) to a quart of water (if water is chlorinated, let sit in open container for 12 - 24 hours). For very cold temps, 1 tablespoon salt is enough. If it's really hot, use 3 tablespoons for a slower fermentation process. Make sure contents are submerged.
Close lid. If solid lid, burp the lid a couple times a day. If fermenting lid, worry not. Store in cool dark place until no more bubbles rise when vessel is moved.
Store in refrigerator.
ENJOY! :)

Опубликовано:

30 май 2022

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Комментарии : 21

@OurSufficientLife 2 года назад

Fascinating! Our garden should be yielding cucumbers in about a month here, and these pickles look delicious. We might have to give this recipe a try! 😄

@homesteadinginnorthflorida 2 года назад

I hope you like it. You don't have to let them completely ferment in order to try them. But the longer they go, the more sour they are. And small portions work just as well as large ones. I hope you'll enjoy them.

@BroadwayGarden Год назад

I had fermented pickles made by my friend and she learned how to ferment from living in Russia her whole life. Love fermented pickles the crunch is great they are salty but that is why we all love pickles right. Yes Healthy gut!!! Love this.

@homesteadinginnorthflorida Год назад

Fermenting is such a great way to preserve foods. I make sauerkraut and kimchi year round. Pickles are more seasonal.

@trainingolives3370 2 года назад

Thank you for this great tutorial! I am just about to try this for the first time since we have lots of cucumbers producing, so I saved your video to refer to.

@homesteadinginnorthflorida 2 года назад

Awesome! I hope you love it. The younger the cukes, the crunchier they will stay. :)

@martinnash3949 Год назад

Your ideas and videos are pure class! Thank you!

@homesteadinginnorthflorida Год назад

Thank you :)

@gulfcoastalmouth 2 года назад

My German neighbor has been making these for years. He uses a little vinegar in his. He is 99 and says his grandmother made them as well!!!

@homesteadinginnorthflorida 2 года назад

99! I need to make more then. :) I usually just make them for taste and to keep the harvest. Same with Sauerkraut and kimchi. But there is more and more research coming out supporting the idea that ferments bolster the microbiome, which keeps us healthy in return. 99 - please tell him I said hi. and way to go!

@BroadwayGarden Год назад

Yes I had a friend from Russia and she made fermented cucumbers and other vegetables often. Great flavor.

@cherylg1604 2 года назад

Thanks for the great recipe. I think I could make these. I could use some help with my gut issues. I feel terrible asking but I have watched a few videos and I don't think you mentioned your name, or if you did I didn't catch it. Thanks again.🧡

@homesteadinginnorthflorida 2 года назад

I'm sorry to hear that. Gut issues are a terrible thing. Most microbiome research suggests cutting out as many processed foods as possible and to increase the variety of unprocessed foods. Even if it's small amounts. And daily intake of fermented foods (start out with small bites). That can be raw Sauerkraut, yoghurt with live bacteria, fermented pickles, kimchi, etc. Apparently this helps repopulate good gut bacteria. They, in turn, eat soluble fiber, so one has to make sure to eat that regularly as well. ~ Anita :)

@cherylg1604 2 года назад

@@homesteadinginnorthflorida Thanks Anita. I will definitely try these.

@homesteadinginnorthflorida 2 года назад

@@cherylg1604 - I hope it helps in the long run. :)

@BowsNThingz 2 года назад

If you water bath do you pour the brine out and add the vinegar; or do you add the vinegar to the brine. And how long do you water bath for is it the usual 15-20 minutes - we are below sea level in New Orleans. Thanks....

@homesteadinginnorthflorida 2 года назад

When I waterbath Sauerkraut, I heat it up and then pack in jars, waterbath for 10p/15q minutes. With pickles, I do the same times. Pack pickles in hot jars, pour boiled brine over, 1/2 inch headspace, process. This said, most tested recipes use around 1/4 cup of vinegar to 8 cups water when they do the ferment. I put no vinegar in my ferment, but I do make sure they are completely fermented before I can them. The fermented pickles stay good for 6-ish months in the fridge. They get softer. The biggest problem is, that canning them kills all the beneficial fermenting microbes. They're still good, but the 'good guys' are boiled to death in the process.

@martinnash3949 Год назад

Can I keep these in the same brine mixture on the shelf or do they have limited shelf life?

@homesteadinginnorthflorida Год назад

Same brine mixture - refrigerated. You can also waterbath can them (I'm not sure length of time), but they tend to get mushy then. If you intend of keeping them for a longer time 4+ months, don't ferment them until all action has stopped. Pull them at 3 - 4 days - they keep fermenting in the fridge, just WAY slower.