Thought I would share this and see where it goes (How about a pickling sub-category?? It's called fermenting. )
I have been interested in lacto pickles for some time now and just getting started. I saw other threads about pickling (vinegar and brine) so it is great this could be an extension of homebrewing.
I've googled this to death but could not find a recipe for pumpkin pickles. I had all the ingredients so I figured "Why not!". I modified a few recipes that I found so hopefully this will work out well. If not, try again.
It's amazing how many people are going to back to the old ways of canning or pickling.
So what would it take/cost to create a category or subcategory for brine/vinegar pickling. Would this fit into Wild Brewing or Fermentation, or Cooking?? lol
Lacto-fermented Pumpkin Pickles
Small pumpkin peeled and sliced into long pickles
2 T sea salt
1 T spices
- Ground nutmeg
- Whole cinnamon
- vanilla bean
- Dash of McCormicks Pumpkin Spice
2 Pieces of pumpkin rind for lacto innoculant
1 gal glass pickle jar
Aluminum foiled to the top
Many recipes call for a grape leaf or two to help with crispness. This introduces tannins for stability. I decided to add 1.5 T American Oak Chips! Plenty of tannins and good for flavors I hope. Brine pickles used to come in barrels anyway so this could be fun. I would like to experiment more with oak chips in pickles. Ex: Okra on medium toast French oak, cukes on light toast American oak, etc. The options are not bound to oak. How about toasted Mesquite, or hickory, or pecan, ....
I may try adding some brown sugar when i put these pickles in the fridge. Maybe a residual sweetness will add some good flavor.