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Pickled cucumbers, or simply “pickles,” are a quintessential fermented food. The ﬁrst record of pickles comes from ancient Mesopotamia. Such diverse historical ﬁgures as Aristotle, Julius Caesar, Shakespeare, Amerigo Vespucci, and Thomas Jefferson are reported to have been fond of pickles. Indeed, Amerigo Vespucci, after whom America was named, was a pickle vendor before he became a world explorer. Pickles play a signiﬁcant role in the food culture of many countries, from North America through Europe and into the Middle East.
1. ) If your cucumbers are at all soft, if you bought them at the store, and/or if you suspect that they might have been picked a while ago, you can perk them up by soaking them in ice water. 2. ) Trim the blossom ends off your cucumbers. These ends contain enzymes that can contribute to “hollow pickle syndrome. ” 3. ) Combine the chlorine-free water and salt in the pitcher, and add any starter or vinegar, if using. 4. ) Place the seasonings and tannin providers at the bottom of the jar or crock, followed by the cucumbers. 5. ) Pour the brine into the crock. 6. ) Weight everything down in such a way that it stays submerged. 7. ) If needed, cover the top of the jar or crock with the cloth, and affix the cloth with the rubber band. 8. ) Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife, and taste it. When the pickles are pleasantly sour but still crunchy, they are done. Move them to a cool place (like the refrigerator) immediately. Yield: 3–4 pounds (1.5–2 kg), Prep time: 10 minutes, Total time: 3 days–2 weeks
Knife; Cutting board (wood is ideal); 1-gallon (4-L) pitcher; ½-gallon (2-L) mason jar, a Pickl-It, a Harsch crock, or a plain glazed (lead-free) ceramic crock; Something to hold the cucumbers under the brine, like a small clean plate or saucer that ﬁts inside the jar or crock (if needed); Clean dishtowel or cloth to cover the top of the jar or crock along with a rubber band (if needed).
was on back order for about 3 weeks but shipped quickly and recipes are very detailed. i'd recommend this as a 2nd or 3rd buy once you've established a hand into fermentation. Read morePublished 1 month ago by Chris
Full of wonderful information that will give you the confidence to take charge of your foods. His explanations are thorough, yet concise and easy to understand for the lay person. Read morePublished 1 month ago by Skunk the Cat
Great introduction to making your own fermented foods. Step by step instructions are very clear with numerous photos. Read morePublished 2 months ago by jennifer eckstrom
I am not a fan of this book. The author spends almost half the book preaching about using whole, organic foods. Read morePublished 2 months ago by Seattlemom
Very simple, useful introduction to home fermentation. All the basics are covered. It is clear and made more clear with ample color photographs to guide one's first steps in... Read morePublished 2 months ago by KAY T.