How to Make Live Culture Pickles (Page 2)

Ingredients

2.5 lbs. pumpkin, butternut, or other winter squash, skin cut off, strings and seeds scraped out, and chopped into half-inch cubes or julienned.
0.5 lb. rutabaga, peeled and julienned.
1 medium onion, coarsely chopped.
0.75 lb. cabbage, shredded in a food processor or julienned.
1 tablespoon fine sea salt, or other salt with no added iodine.
10 allspice berries.
1 teaspoon yellow mustard seed.
1 teaspoon whole coriander.
3 bay leaves.
3 cloves garlic, mashed.

Instructions

1. Mix the pieces of squash, rutabaga, onion, and cabbage together with the salt, and kneed for a few minutes. The salt will draw out liquid from the vegetables to form the brine. Let this mixture sit for 10-15 minutes while the salt draws liquid out. If, after this “sweating” period the mixture doesn’t look sufficiently moist, continue to knead for another 2-5 minutes.

2. Add the rest of the spices and knead until mixed.

3. Put the mixture into your half-gallon jar by the handful, applying pressure after every few handfuls so that the vegetables are packed tightly in the jar and brine is rising above them. If there is not at least a half-inch of brine, you can add a brine mixture of 1 tablespoon salt to one cup water.

4. Leave at least 1.5-2 inches of head space at the top of the jar because as the vegetables ferment, carbon dioxide will be pushed up from the brine and may cause the mixture to expand.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Shalvah L.

3:25AM PDT on Apr 9, 2012

After 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...

April 9
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Gabriela L.

12:25PM PST on Feb 1, 2012

This looks like too much work. I pass on this one.

February 1
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Mary L.

7:48AM PST on Feb 1, 2012

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

Brian M.

12:34PM PST on Jan 4, 2012

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.

January 4
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caterina c.

4:58AM PDT on Aug 7, 2011

August 7
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Cheryl B.

4:25PM PDT on Jul 5, 2011

wow, thanks... I'm getting ready to lose my gallbladder, so I'll need extra help with digestion

July 5
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Jennifer C.

5:11PM PDT on Apr 5, 2011

Yummy! Thanks for sharing this great recipe.

April 5
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Tiga F.

9:57AM PDT on Mar 27, 2011

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?

March 27
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Trish K.

1:10PM PDT on Mar 16, 2011

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.