Cathy’ Isom gives you a few great tips about how to make easy fermented pickles. That’s coming up on This Land of Ours.
Making your own fermented pickles is easy. All you have to do is harvest your pickles, wash them, and drop them in a saltwater solution, and cover them. After that, nature does its thing and your pickles are ready to eat.
To get started, put two tablespoons of salt in a quart sized mason jar. Then, add your preferred seasoning. You may also want to add some spices like dill, garlic, coriander, pepper, or fennel to enhance the flavor of your pickles. Or, throw in grape leaves to keep your pickles crisp, longer. Fill the jar up about 1/3rd with warm water. You can throw a lid on your jar and shake it up. Or use a spoon to dissolve the salt in the warm water.
Next, add the cucumbers from your vine. They can be as about the size of your thumb or even smaller. Make sure your cucumbers are completely submerged under the water and spices. Cover with a plastic baggie and make it airtight by wrapping the collar of the jar with a rubber band. Store the jar in a warm location out of direct light.
In general, thumb-sized pickles take about 3-4 days to ferment.
I’m Cathy Isom…
How to Make Fermented Pickles
Video by Farmhouse on Boone
Well, if your garden overfloweth with cucumbers and/or you want to start incorporating more fermented vegetables into your diet, I think you will love this super simple recipe. Honestly, it has been a game changer for me with my last few cucumber harvests.