Barrel Fermented Pickles Recipes

HOMEMADE PICKLES WITH GARLIC AND DILL

Steps:

• Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (15-30 minutes). Leave them whole.
• Mix salt (2 tablespoons) and 5 cups water until dissolved. Add the turmeric if you like (adds a fresh flavor).
• In a large, clean two-quart mason jar, place all the whole spices into the bottom. Pack one layer of cucumbers tightly, standing on end, then add garlic and onions (if using), fresh dill sprigs, chilies, bay leaves. Add another layer of cukes, standing on end.
• Press everything down, leaving an inch of headroom. Pour the salt water brine over the top and weigh down the cukes with fermentation weights so they are submerged under the brine, leaving an inch of headroom, in the jar. (Use a fermentation weight, or a small ziplock back with a little water in it ).
• Cover the jar loosely with a lid or with a cloth- basically, the pickles will bubble and you want air to be able to escape.
• Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-65F) for 2 days (a basement, or lower kitchen cupboard) and check for bubbles or overflow, indicating fermentation. Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for the stronger saltwater ratio).
• check for signs of life: bubbles, overflow, or clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 3-5 days. Longer ferments will yield tangier pickles but will get softer as they ferment, and lose their vibrant color. Up to you. You can taste them at any point after you see bubbles, and ferment longer if you like. The brine will get cloudy as it ferments- this is a good sign! Once you see active bubbles, you can at this point place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
• Once chilled, give them taste. They should be crispy and flavorful with a little tang. (At this point, if you want a tangier or softer pickle, you can absolutely pull them back out again and ferment for a few more days longer if you want.)
• If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don't want to think about it, give the lid one loose twist, so it's on there, but gases can escape.

FERMENTED KOSHER-STYLE DILL PICKLES

Steps:

• Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
• Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
• Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
• Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
• Peel and gently crush garlic cloves, but don't splinter them into fragments.
• Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
• Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

OLD-FASHIONED PICKLE BARREL PICKLES

Steps:

• Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.;