Before the jarred pickles lining the shelves today, people enjoyed naturally fermented cucumbers. Their sour taste was not from vinegar, but from lactic acid produced by healthy bacteria, which also served to preserve the pickles. When the fermentation process was complete, the vat of pickles would be stored in the root cellar where the cool temps would help them last for months and months. Today, of course, you can buy a sealed jar of pickles that will last indefinitely, but the trade-off is in the nutrition. Whereas shelf-stable pickles have undergone heat and pressure, which destroys vitamins, enzymes and other benefits of the raw cucumber, a fermented cucumber’s vitamins are preserved, and even enhanced (b-vitamins are produced by the bacteria) through the fermentation process. What’s more, the bacteria that give the pickles their taste are also beneficial to our gut health and aid in digestion.
Nutrition-related trends and products abound, and sometimes the healthy ideas of the times are just food marketing, but fermented foods are not just some fad. They are traditional foods whose health benefits are thankfully being appreciated once again. And, even better, cucumbers are pouring out of the garden and farmer’s markets this time of year, and you can turn them into pickles at home with just salt, water and a jar. So even if you’re skeptical of food trends, here’s a traditional food you can try making yourself that puts you in touch with history, health and simplicity.
Here is what you’ll need:
Cucumbers. Select small, firm cucumbers. Any variety will work, but those specifically identified as “pickling cucumbers” are well suited for preserving. Try visiting your farmer’s market – besides offering you the freshest, healthiest, most local food, it’s likely that any small, pickle-sized cucumbers being sold in large quantities are an appropriate variety. Look for bumpy, thick skin over smooth, thin-skinned varieties. You’ll need 1-1.5 pounds of cucumbers per quart.
Salt. You’ll want a salt that is free of iodine and anti-caking agents, which can interfere with the micro-organisms that go to work in the fermentation process. A great choice is sea salt or Himalayan salt.
Water. Use water as free from contaminants and chemicals as you can, as these can interfere with the fermentation process. Spring water, filtered water, or even pre-boiled water are all good options.
Optional spices. A couple flower heads or 3-4 sprigs of fresh dill and 2-3 cloves of garlic (per quart) will give you that yummy classic pickle taste. But feel free to experiment with other flavors – throw in mustard seed, peppercorns, red chili flakes, horseradish and more!
Optional tannins. A tannin is an organic compound that serves to help keep your cucumbers crisp as they ferment. You can add this ingredient to your batch of pickles by throwing in a couple oak, grape or horseradish leaves per quart of pickles.
Glass Jars. The recipe below is for one quart of pickles, in which case a quart-sized mason jar or saved glass jar from another food (like store-bought pickles, spaghetti sauce, etc.) works well. However, feel free to double the recipe and use half-gallon jars, which may be more efficient if you’re processing a lot of cucumbers.
Tight-fitting lids. An important part of fermentation is to create an anaerobic environment by keeping the food completely submerged and limiting exposure to oxygen. Wedge the cucumbers in so that they won’t float, cover with brine, and seal the jar with a tight fitting lid (further instructions below).
Once you have all your items gathered, you’re ready to make pickles! Keep in mind that the cucumbers will need to ferment for 1-2 weeks before they’re ready to eat. Feel free to sample them along the way until they’re to your liking (being sure to use a clean utensil to avoid contamination).
If you’d like to learn more about the benefits of fermentation, or try fermenting other vegetables, stay tuned for future posts! Happy fermenting!
Fermented Pickles Recipe
Ingredients
2 tbsp Salt
1 quart water
2 flower heads fresh dill or 3-4 sprigs
2 cloves garlic
1-2 grape, oak or horseradish leaves
1-1.5 pounds small cucumbers 1-4 inches long
Makes 1 quart of pickles.
Instructions
Prepare a basic brine by dissolving the 2 tbsp salt in 1 quart of water. It helps to heat 1 cup of the water, dissolve the salt in it, and then add 3 cups of cold water to cool it down. Do not use hot water with the cucumbers, as it may kill the beneficial microbes that will help get the fermentation process going.
Add the garlic, dill and any other flavoring you want to a 1 quart jar. Also add your grape, horseradish or oak leaves (literally from a tree in your yard is fine, as long as it is not treated chemically).
Wash your cucumbers and trim off the blossom end of each cucumber (the blossom end contains enzymes that soften the cucumber over time). Pack your jar as tightly as possible with the cucumbers. Leave room for a top layer of cucumbers to be wedged crosswise across the jar, tucking them under the shoulders of the jar to keep them and all the cucumbers below from floating to the top. Once the cucumbers are in, fill the jar with your prepared brine to completely cover the cucumbers, leaving an inch of headspace.
The ambient temperature will determine the speed of fermentation, but at room temp, usually the first 24-48 hours are the most active. During this time, you will need to crack open the lid 2-4 times each day to release the pressure. In the coming days you should be able to reduce the number of times you crack the lid to 1-2 times. Do not completely take the lid off - just release the pressure and then re-tighten.
Let the jar sit in a cool place for 1-2 weeks. You will notice the brine becoming cloudy and whitish, you will see bubbles rising, and you will notice a sour pickle smell starting to develop. These are all good signs that your ferment is active and healthy.
When the cucumbers are to your liking (taste testing is encouraged!), refrigerate or store in a root cellar or very cool basement. The cooler the storage, the longer the cucumbers will last before getting soft and unpalatable. But as long as there isn't mold growing or strange colors or smells, they are good to eat!