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How to Make Live Culture Pickles

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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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Read more: All recipes, Appetizers & Snacks, Basics, Diet & Nutrition, Eating for Health, Food, Health, Side Dishes, Vegan, Vegetarian, , , , , , ,

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84 comments

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3:28PM PDT on Jun 30, 2014

Looks interesting. There is nothing quite like some pickled delight.

3:59AM PDT on Mar 13, 2014

Thank you will try

4:56PM PDT on Sep 25, 2013

5 weeks?? Too long for me to wait.

8:48AM PDT on Sep 25, 2013

One problem for me: You said "... place in a warm place, around 65 degrees...". 65 degrees is definitely not warm, it's cold. I live in south Florida. I'm not going to have any place that I can store them that will be that cold. How warm can they be and not have a problem?

6:23AM PDT on Sep 25, 2013

Thank you! We LOVE pickles!

7:04PM PDT on Sep 22, 2013

Thanks so much, willing to try !!

2:47AM PDT on Sep 22, 2013

Thanks for sharing it

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...

12:25PM PST on Feb 1, 2012

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

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

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