Lacto fermented pickles

[Resonator]

View attachment ImageUploadedByHome Brew1440875595.710246.jpg
Dill pickles start

View attachment ImageUploadedByHome Brew1440875628.693916.jpg
Fried pickles.

Roll in buttermilk
Roll in cornmeal
Roll back in buttermilk
Roll again in cornmeal

Fry in oil for about 2 minutes or golden brown

 

[Tiber_Brew]

Fried pickles.

Roll in buttermilk
Roll in cornmeal
Roll back in buttermilk
Roll again in cornmeal

Fry in oil for about 2 minutes or golden brown

At what temperature do you fry them? What type of oil?

 

[Resonator]

At what temperature do you fry them? What type of oil?

Medium high heat.
Wesson vegetable oil.
You can also use peanut oil, it's more expensive, but really good.

That's what I did.



Its also a good idea to try to get real pickling cukes (at least avoid the big ones that are waxed).

You can really only pickle Kirby (pickling cucumbers) or lemon cucumbers -- if you want a crunchy pickle at least.

Many of the bigger cucumbers like English or Persian will turn soggy inside and the skin is too thick usually.

 

[Yooper]

I have no idea what type of cucumbers we have- but they are definitely growing bigger than I want so I have to cut them in spears. I swear, I look and there are no cucumbers and zucchini- and the very next day we have killer cucumbers and zucchini in the garden, trying to take over the universe.

I want pickling cucumbers, but no. They insist on growing 3 inches in diameter in 8 hours, when I'm not looking.

 

[Resonator]

I have no idea what type of cucumbers we have- but they are definitely growing bigger than I want so I have to cut them in spears. I swear, I look and there are no cucumbers and zucchini- and the very next day we have killer cucumbers and zucchini in the garden, trying to take over the universe.



I want pickling cucumbers, but no. They insist on growing 3 inches in diameter in 8 hours, when I'm not looking.

Diameter isn't that big of an issue, it's usually length that causes problems. You just need a big jar to fit it all in. May take a bit to sour up, but they're awesome when they do.

If they have bumps and they're not longer than you're hand, they're probably the right type of cucumbers. You want small seeds and thin skin for pickles.

 

[Shooter]

Are you adding any tannins to your pickles? Try grape, oak, or bay leaves. In a pinch, a tea bag will work, too. It will help maintain the crunchiness.

I've used a tea bag, just generic black tea from Safeway.

 

[passedpawn]

I've used a tea bag, just generic black tea from Safeway.

I made a batch this weekend.

I read that the grape/bay leaf trick is unnecessary if you remove the pickle ends. Apparently something in the leaves inhibits the enzymes in the end of the pickle that cause the mushyness.

I added calcium chloride to mine to maintain the crunch. I'm going to leave them on the counter for another day, then refrigerate. I went with the following recipe (mostly from the internet, added my own mods)

• 1 Large White Onion, diced
• 6 Garlic Cloves, minced
• 1 Teaspoon Whole Yellow Mustard Seed
• 6 Stalks of Dill
• 2 Tablespoons Whole Black Peppercorns
• Fingerling Cucumbers, ends removed, halved
• 1 gallon glass jar
  
  Brine:
  
• 7 Cups Water
• 2 Cups White Vinegar
• 1/3 Cup Kosher Salt
• 1/2 Cup White Sugar
• 1 tbsp CaCl

Place Onion, Garlic, Mustard Seed, peppercorns, and Dill in bottom of jar. Fill with Cucumbers standing on end.
Heat Brine ingredients to boiling and pour over Cucumbers. Let stand uncovered for 2 days, cover and refrigerate. Pickles will keep refrigerated up to one year.​

 

[Homercidal]

I should try this again. I had fairly good results previously, but I think I let them hang out to long in the brine.

 

[burninator]

I made a batch this weekend.

...

Heat Brine ingredients to boiling and pour over Cucumbers. Let stand uncovered for 2 days, cover and refrigerate. Pickles will keep refrigerated up to one year.

You let that brine cool before pouring it in, right?

 

[passedpawn]

You let that brine cool before pouring it in, right?

Nope. Sounded like a logical thing to do, but the people who profess to have success out there do it exactly like this. (I did preheat the jar before I added the hot brine). I'm not fermenting these BTW. At least not intentionally

 

[burninator]

Nope. Sounded like a logical thing to do, but the people who profess to have success out there do it exactly like this. (I did preheat the jar before I added the hot brine). I'm not fermenting these BTW. At least not intentionally

Fridge pickles. I missed that.

-1 for reading comprehension

 

[Tiber_Brew]

Fridge pickles. I missed that.

-1 for reading comprehension

To your credit, this thread is called Lacto fermented pickles.

I do love a good 'frigerator pickle myself!

 

[ChefRex]

Put up a batch to see what happens, threw in half a dried habanero and use the juice from my kraut.
Time will tell. View attachment ImageUploadedByHome Brew1441049813.989247.jpg

 

[Resonator]

I made a batch this weekend.

I read that the grape/bay leaf trick is unnecessary if you remove the pickle ends. Apparently something in the leaves inhibits the enzymes in the end of the pickle that cause the mushyness.

I added calcium chloride to mine to maintain the crunch. I'm going to leave them on the counter for another day, then refrigerate. I went with the following recipe (mostly from the internet, added my own mods)

• 1 Large White Onion, diced
• 6 Garlic Cloves, minced
• 1 Teaspoon Whole Yellow Mustard Seed
• 6 Stalks of Dill
• 2 Tablespoons Whole Black Peppercorns
• Fingerling Cucumbers, ends removed, halved
• 1 gallon glass jar
  
  Brine:
  
• 7 Cups Water
• 2 Cups White Vinegar
• 1/3 Cup Kosher Salt
• 1/2 Cup White Sugar
• 1 tbsp CaCl

Place Onion, Garlic, Mustard Seed, peppercorns, and Dill in bottom of jar. Fill with Cucumbers standing on end.
Heat Brine ingredients to boiling and pour over Cucumbers. Let stand uncovered for 2 days, cover and refrigerate. Pickles will keep refrigerated up to one year.​

Grape leaves are used for their tannins, bay leaves are used for flavor mostly. Traditionally they used grape leaves in barrels the divide the layers and give the spices a place to rest so they don't go straight to the bottom, and the added benefit of keeping them extra crunchy. You can use them at the bottom of crocks as well to help with the crunch.

Not sure why you're leaving them on the counter, they won't be lacto fermented with the vinegar

Seems like a lot of dill weed for 1 gallon.
Why no dill seeds though?

 

[passedpawn]

Grape leaves are used for their tannins, bay leaves are used for flavor mostly. Traditionally they used grape leaves in barrels the divide the layers and give the spices a place to rest so they don't go straight to the bottom, and the added benefit of keeping them extra crunchy. You can use them at the bottom of crocks as well to help with the crunch.

Not sure why you're leaving them on the counter, they won't be lacto fermented with the vinegar

Seems like a lot of dill weed for 1 gallon.
Why no dill seeds though?

I"m not trying to ferment them. I've fermented pickles before. I'm following the process written by another. I don't know why he didn't just put it in the fridge immediately.

I used 1 tbsp of dill seed, not the dill weed stalks. I meant to change that but forgot.

 

[Resonator]

I"m not trying to ferment them. I've fermented pickles before. I'm following the process written by another. I don't know why he didn't just put it in the fridge immediately.



I used 1 tbsp of dill seed, not the dill weed stalks. I meant to change that but forgot.

I like to use both, or if I can find them just dill crowns -- that's truly the best flavor of dill.

 

[Tiber_Brew]

I like to use both, or if I can find them just dill crowns -- that's truly the best flavor of dill.

I've found that I like dill heads best with green beans, but I prefer weed/seed for pickles.

 

[Resonator]

I've found that I like dill heads best with green beans, but I prefer weed/seed for pickles.

The crowns are the developing seeds on the plant. It's basically both flavors in one with a much better/fresher taste.

To each their own though

 

[Tiber_Brew]

The crowns are the developing seeds on the plant. It's basically both flavors in one with a much better/fresher taste.

I know what it is. I don't like dill heads in pickles as much as I like them in dilly beans. With pickles, I like a little more pulled back dill character. Present, but not too bright or strong. For dilly beans, I like bright, fresh, and strong dill flavor.

 

[ericbw]

I'm not a fan of pickles, but my mother-in-law is and she tried doing a batch in a 3 gallon crock. It's been sitting there for a few days and has shown absolutely no sign of activity and doesn't look anything like the 'after' pictures you have all shown.



My theory is that she killed the lacto. She made her brine along with vinegar 'with the mother' and boiled it. Then poured the boiling liquid over the cucumbers, onions, garlic, dill, and whatever else she added to the crock. Is it just me, or would the boiling temps kill off anything that might do some fermenting?



If I am right, what can be done to start up the fermentation at this point? Can I just throw in a handful of 2-row like I would for a sour mash? Is that likely to be the same type of lacto as what was in the vinegar?



BTW, it's cazy that this thread popped up right as my MIL decided it was time to attempt this.

How much vinegar? It might not ferment but vinegar makes pickles, too. It's just they you use one or the other usually. Hot vinegar is fine.

 

[signpost]

How much vinegar? It might not ferment but vinegar makes pickles, too. It's just they you use one or the other usually. Hot vinegar is fine.

I think my MIL had combined recipes using several methods into one. Or at least, she was using one type of recipe and thought she was using a different type. Either way, she's going to end up with pickles. They are just brined instead of fermented.

 

[ericbw]

I'm not a fan of pickles, but my mother-in-law is and she tried doing a batch in a 3 gallon crock. It's been sitting there for a few days and has shown absolutely no sign of activity and doesn't look anything like the 'after' pictures you have all shown.



My theory is that she killed the lacto. She made her brine along with vinegar 'with the mother' and boiled it. Then poured the boiling liquid over the cucumbers, onions, garlic, dill, and whatever else she added to the crock. Is it just me, or would the boiling temps kill off anything that might do some fermenting?



If I am right, what can be done to start up the fermentation at this point? Can I just throw in a handful of 2-row like I would for a sour mash? Is that likely to be the same type of lacto as what was in the vinegar?



BTW, it's cazy that this thread popped up right as my MIL decided it was time to attempt this.

How much vinegar? It might not ferment but vinegar makes pickles, too. It's just they you use one or the other usually. Hot vinegar is fine.

 

[ericbw]

Put up a batch to see what happens, threw in half a dried habanero and use the juice from my kraut.
Time will tell. View attachment 300264

Those are going to be hot!!! The pickle juice seems to enhance heat and other flavors.

 

[Yooper]

Those are going to be hot!!! The pickle juice seems to enhance heat and other flavors.

oooh, that's great news! I just put a whole habanero (halved) and tons of my loco peppers into my new batch. I hope it's hot enough. If not, I have plenty of flaked dried pepper to use- but I wanted something that would BURN going in. (and out, I assume. but I don't want to talk about that).

 

[Yooper]

I just ran in to check the latest batch.

It's hot.

It's great.

I probably wouldn't serve this to those who don't expect a fireball that lasts, but I love it.

 

[ericbw]

I think the pickling really draws out garlic, too. So use less if you are not as fond of it!

 

[BGBC]

I pickled some sliced ginger recently, but made the newbie mistake of using iodized salt, mainly because it's what I had on hand at the time. The ferment went ok, but the result just tasted dirty. I had heard you should use non-iodized before, but it didn't really register I guess. Lesson learned.

I also put up some of the ginger as a fridge/vinegar pickle at the same time, so at least those turned out fine.

I'll have to try again with the fermented pickles. Not going to let one failure dissuade me.

 

[passedpawn]

My latest pickles are already so good... I'm eating them pretty quickly. I didn't put anything spicy in there, but they definitely have a spiciness there. Probably the garlic.

 

[Tiber_Brew]

I just ran in to check the latest batch.

It's hot.

It's great.

I probably wouldn't serve this to those who don't expect a fireball that lasts, but I love it.

Now I want one.

 

[Yooper]

Now I want one.

Come and get one. They are in the fridge at the cottage at the lake. I think it'll be great munching on one while drinking an IPA from the kegerator and cruising around on the lake.