counter top pickles, natural pickels...?

[bornthrifty]

does anyone know how to make these,
I heard of them once,
assuming there is a more natural method, that doesn't need to be canned
perhaps relies on natural fermenting similar to sourkraut?


I noticed nourishing traditions has lacto fermented pickles,

I am looking hoping that there is a recipie w/o whey
as I heard with kraut it tends to sour better (long term w/o whey) which leaves me thinking pickles w/o whey maybe better for long term storing?

thanks for your help

 

[freemotion]

I make my dills by putting about a tablespoon of mustard seeds in a quart jar, maybe a clove of garlic (or not), a few dill flower heads, and then stuff the jar with little cucumbers. Fill with water, top with a tablespoon of sea salt, and a tablespoon of whey. You can skip the whey and use the same method.

I cover the cukes with a folded grape leaf and a scrubbed rock that was also run through the dishwasher. Leave at room temp for 3 days (70-75 F) or less if it is warmer. It doesn't work as well if the temps are really high, like high 80's or more. Then into the fridge indefinitely. They get better in a few months. You can also use a root cellar if it is a consistant temp at or below 50 F or so, but I don't have this so I can't comment on that.

You can also weight them down with a ziploc freezer bag filled with the same brine (in case it springs a leak) and make sure the cukes or whatever veg you are using is underneath the brine.

We have a second fridge in the cellar that I call my "fermenting fridge" as it is stuffed in summer and fall with all my ferments. Getting empty now, though!

 

[GardenWeasel]

I love, love my whey fermented pickles. They are still crispy and delish from last falls cuke production. They taste insanely better than my old recipes. Also love the fermented bean paste and whey fermented saurkraut with garlic. Love fermented got-too-big China Rose radishes shredded. My fridge is full. Have a second fridge in the carport unplugged for now but knowing it is there gives me warm fuzzies.

 

[patandchickens]

There are any number of recipes for fermented pickles that do not use whey (AFAIK the whey is sort of a variation or addition, not part of the basic original type recipe)

I would recommend the book The Joy Of Pickling (partly just b/c I have it out from the library again to reread and just put it down about fifteen minutes ago LOL) or just google for recipes.

I've made fermented sweet gherkins and they were really really good. I assume dills are too but I don't *like* dills so I don't make them

Pat

 

[bornthrifty]

in the refrigerator?:/

wasn't fermenting "invented" before the refrigerator?

are you guys just using that as a modern sort of precaution? couldn't one ferment pickles and such and leave them out? at room temp?( I mean I remember seeing eggs at the deli just sitting in some sort of pickle juice...certainly my veggies could sit out can't they?)

thanks

and thanks for the advice and book recommendation, and the info about whey, just being an added ingredient...I don't mind whey but have been told for longer keeping it is best not to use whey...(so I didn't want to rely solely on whey)

(this is the best place ever for info )

 

[patandchickens]

in the refrigerator?:/ wasn't fermenting "invented" before the refrigerator?

Yes, but people had cool pantries and springhouses and basements and so forth.

are you guys just using that as a modern sort of precaution? couldn't one ferment pickles and such and leave them out? at room temp?

One could, but unless they were waterbath-canned first (which kills the live cultures and can soften them a bit) they will get rather glucky rather soon.

Note that sauerkraut and kimchi are standard old-timey long-history traditional fermented pickled substances, and THEY aren't stored (for long) at room temperature either.

( I mean I remember seeing eggs at the deli just sitting in some sort of pickle juice...certainly my veggies could sit out can't they?)

Those are in strong vinegar. That is different.


Pat

 

[ORChick]

are you guys just using that as a modern sort of precaution? couldn't one ferment pickles and such and leave them out? at room temp?

There is room temperature, ..... and then, there is room temperature I personally don't have a problem leaving a lot of things at room temperature in my house in the winter (never higher than 64* in the kitchen). In summer, even in my *cool* storage area, it is too warm for most things. Lacking a cool cellar or spring house fermented things used to be more of a winter treat, rather like meat preserved from the autumn hog butchering. The summer would provide fresh veggies; in the winter one would have the pickles and sauerkraut.

 

[freemotion]

Yeah, fermented stuff was traditionally made in the fall and stored in the root cellar or spring house...old time refrigeration....and eaten up in time for the hot weather, when there was plenty of fresh stuff coming in anyways.

 

[bornthrifty]

I see now, thanks