02
Apr
After that you ll pack a jar with fresh cucumbers garlic dill and other spices. Add two cups of ice made with filtered water if yours is chlorinated.
To stop the fermentation the pickles are stored in the refrigerator.
Sour pickle brine recipe. Add two cups of ice made with filtered water if yours is chlorinated. Stir well until the ice has melted and the brine is cool. Pour brine into jars covering cucumbers.
Loosely cap jars and. To make sour pickles you ll need to prepare a saltwater brine by warming water and salt together and then cooling it to room temperature. After that you ll pack a jar with fresh cucumbers garlic dill and other spices.
Next pour the brine over the cucumbers and seal the jar. After that all you need to do is wait. Mix the brine add salt to water and stir to dissolve.
Use 2 tablespoons of sea salt per quart of water prepare cucumbers and place in the salted water clean lightly and cut off the stem tip of the cucumber. Place in a vessel for fermenting. For this recipe i used a 1 gallon anchor hocking cookie jar.
Add the cold water to the brine to cool it down more. It should be room temperature before pouring it on the cucumbers. When cool pour the brine over the cucumbers herbs and spices.
Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. You only need four ingredients and 20 minutes of hands on time to turn yourself into a master pickler. Vinegar combines with sugar and salt to create this basic pickling brine that can be used for any of your seasonal fruits and vegetables.
The great thing about this and most pickle recipes is that once you have the basics of your brine salt and water you can adapt the recipe to your own taste with different spices. Crushed red pepper for some spice dill if you like dill celery seed ginger more onions extra pepper the sky is the limit really. Place pickles garlic coriander peppercorn and dill in a large food safe container.
In a bowl dissolve salt in water. Pour salty water over the pickles and spices. Fill a quart or gallon sized freezer bag about half full of water.
Add the aromatic seasoning ingredients to the container with the cucumbers. Put the container on a plate to contain any possible dripping once fermentation begins. Pour in enough brine to cover the cucumbers.
Push a sandwich sized ziploc bag into the container s aperture fill it with the remaining brine and seal the bag. For half sour pickles a very weak brine of about half strength is used and the cucumbers are only allowed to partially ferment which makes them less sour as well as less salty as leaves them crunchy and very fresh tasting. To stop the fermentation the pickles are stored in the refrigerator.
Pour the cooled brine over the cucumbers and add the bread if using. If using tfd s preferred pickling crock add the included glass weights and cover the top of the vessel with cheesecloth and tie it around the mouth of the vessel to secure it. Put the pickling vessel it into a corner of your home that s cool and out of direct sunlight.