Since I started brewing my own kombucha last year, I've been eager to learn more about fermentation. For a few months already, every meal that I eat starts with a fermented something - sauerkrauts, sauerrüben and most recently pickles.
Pickles are so fast and easy to make. They don't have to ferment for a long time before we can start eating them. After a day, you can already bite into the first one!
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LESS SALT FERMENTED PICKLES RECIPE
- 1 gallon jar / lid
- 1 cheesecloth
- 1 kg of cucumbers
- 1 tbsp pickling spices
- 5-6 garlic cloves
- 2 dill sprigs
- 2 horseraddish sprigs
- 2 blackcurrant sprigs
- 8 tsp of sea salt (adjust when it's cold)
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Start by sterilizing the jar and the lid. Wash the cucumbers and cut both ends. Place the pickling solution ( spices, blackcurrant, dill, horseraddish and garlic) into the bottom of the jar. Place the bigger cucumbers at the bottom of the jar, gradually reducing the cucumber size (place the small ones on top). Add the salt (don't add too much -you can always add more after tasting the water). Boil water to fill up the jar. When the water has reached 100°C, pour it into the jar. Cover with the cheesecloth and the lid and wait until the solution is cold.
Wait for one day and then enjoy! The longer you will wait, the more fermented the pickles will be!