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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).
I followed the directions and pictures on page 83 and 84 and now have my own fermented pickles for snacks.Published 13 days ago by Thomas Mikolic
If you what you are doing, you'll be fine. If you're a beginner, this is not the right book - except for the pictures - which takes up the majority of space. Read morePublished 1 month ago by NutritionGeek
Like the other reviewers said, it's great for a beginner. Easy to read, great pictures and recipes. I'm looking forward to making his tips part of our everyday life.Published 2 months ago by Danielle Duppong
This book is fairly simple and straight forward. Being new to fermenting vegetables I have appreciated the pictures and easy to follow recipes. Read morePublished 2 months ago by Lillyowl
Way cool! Wish I would have learned about the benefits of this type of food Years ago.Published 2 months ago by Peggy Guillen