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Loading...How to Make Live Culture Pickles
- Chaya, selected from Networx
- December 7, 2010
- 11:07 am
- 77 comments
by Jordan Laio, Networx
Home pickle-making is quite the rage right now. I use the term “pickle” in the broader sense, not to refer strictly to cucumber pickles, but as in vegetables preserved in brine. However, many people are not aware that there are two categories of pickles: The first is the more common sterile vinegar pickle, and the second, the live-culture lacto-fermented pickle.
The latter category is one of the oldest forms of preserving the harvest, and actually increases the nutrient content and digestibility of vegetables, and also increases immune system functionality. Types of lacto-fermented foods that you might be familiar with are kombucha, and dill pickles and sauerkraut which do not list “vinegar” as an ingredient.
To receive the maximum benefit from live-culture pickles, you should eat about a tablespoonful at least twice a day. It’s preventative medicine.
With lots of winter squash readily available, I thought I would present instructions for making a lacto-fermented winter squash pickle. These types of fermented foods require time and patience, but the end result just might amaze you.
What You’ll Need, in Addition to Normal Kitchen Utensils
- A wide mouth half-gallon jar or crock, made from glass, ceramic, or fermentation-grade plastic or stainless steel.
- A weight that fits inside the jar or crock. This can be a smaller jar filled with water, or a non-reactive stone (washed and boiled beforehand), or something else. The point is to keep the vegetables weighted below the brine.
- A cloth or paper towel to cover the top of the jar or crock so that bugs and dust don’t enter.
- A rubber band to secure the cloth.
- Smaller jars with lids to store your pickle when it is finished.
Read more: All recipes, Appetizers & Snacks, Basics, Diet & Nutrition, Eating for Health, Food, Health, Side Dishes, Vegan, Vegetarian, brine, fermentation, lacto fermentation, live culture, pickle, pickled vegetables, recipe
Chaya, selected from Networx
Networx.com empowers people to make educated, economical and Earth-friendly renovation and home repair choices. We are a community of homeowners, renters and contractors who are committed to sharing home improvement expertise and experience.
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people are talking
Great article, thanks for the reminders.
Cool
You wouldn't lilac to me, would you?
Thank you for sharing this!
Learn something new everyday.
77 comments
+ add your ownAfter reading all the ingredients I'll need to buy to make on my own, I will put a hold on my idea of doing it myself...
This looks like too much work. I pass on this one.
This is the Hungarian version of bread cured dill pickles. They are a very aquired taste. Enjoy
Some 4 1/2 pounds (two kilograms) of cucumbers are needed for a 6 1/2 pint (3-liter) jar. The right gherkins (or cucumbers) are four to five inches (10-12 centimeters) in length, two fingers thick, and crispy fresh. Half dried dill (several stalks are required, with flowers if possible). And that's the end of the shopping list, since the remaining ingredients are usually to hand in every household: a thick slice of bread (dark is better), two cloves of garlic, and salt.
First, place the cucumbers in a large bowl with lukewarm water to remove any sand on the skins. Clean thoroughly under running water, using a brush if necessary. Discard the two ends and slash the skins. It is worth testing every single cucumber, since a single bitter one can ruin the whole jar.
Add a heaped tablespoon of salt to a good two pints (one liter) of water, and bring to a boil. Leave to cool for about five minutes. Meanwhile, place half the dill and a peeled, sliced clove of garlic in the bottom of the jar, then layer the cucumbers on top. When the jar is half full, add a second layer of herbs and garlic; the bread is placed on top. Then pour the salt water over the cucumbers to cover them, and moisten the bread. Put a lid, a small plate, or a piece of cheese- cloth over the jar, and place in the sun. The cucumbers will have ceased fermenting after three or four days. The water turns cloudy during t
I keep reading this article and can't help but think there is a serious risk of contamination and food poisoning. Looks like the same risks that many folks encounter when making their own kombucha. Be extra careful out there.
TY
wow, thanks... I'm getting ready to lose my gallbladder, so I'll need extra help with digestion
Yummy! Thanks for sharing this great recipe.
This is very informative. But if the veggies have been sitting out in warm temps for 5 weeks, why do they have to be refrigerated? At least they last until the next batch is ready. Can this be done with other vegetables, or are certain ones of this group needed?
Sounds like the good old pickles grandma made and the ones that we got at the Jewish or the italian deli in the big crocks.
Memories make time travel possible and I can remember the smells and tastes too. Thanks.
thanks!
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