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Fermented Pickles

Posted in Main Dishes on 2012-09-20
Fermented Pickles
Difficulty 5 minutes Serves Many
I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!


6 tablespoons sea salt ( Nature's Cargo)
1 gallon water
1 bag of pickling cucumbers
Dillweed, Garlic


Rinse cucumbers well in cold water. Soak cucumbers in very cold water for 2-4 hours. The soaking in cold water will help keep the pickles crisp. Mix the salt with the water. Place the garlic and dillweed in the bottom of a crock, add salt water and pickles. Put a lid or plate on the pickles and make sure the plate is firmly on the pickles with water over the plate. I have 2 oval crock pots and the smaller crock I used the lid, turned it upside down and put a jug filled with water on top of the lid. Put the crock in a cool place in the basement and cover. Every few days skim off scum from water for 1-2 weeks depending on how sour you want your pickles. Prior to taking them out, skim off all mold and scum and pour all water, pickles, garlic and dillweed in a glass container. The pickles will last 6-12 months. The cooler your basement the longer it will take for your pickles to ferment. Enjoy!
Also: try this recipe with almost any vegetable, except tomatoes. My next adventure: hot peppers!