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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen Paperback – July 1, 2012

4.5 out of 5 stars 175 customer reviews

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Frequently bought together

  • Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
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  • Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
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  • Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free
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From the Publisher

Cucumber Pickles

Cucumber Pickles

Pickled cucumbers, or simply “pickles,” are a quintessential fermented food. The ?rst record of pickles comes from ancient Mesopotamia. Such diverse historical ?gures 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 signi?cant 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 ?ts 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).


  • 3 or 4 pounds (1.5 or 2 kg) small, thick-skinned cucumbers
  • 2 quarts (2 L) chlorine-free water
  • 1?2 cup (115 g) sea salt
  • Up to 1 cup (250 ml) whey or 1 pint (475 ml) sauerkraut juice, or starter powder from an envelope (optional)
  • Seasonings: generous amounts of whole garlic, bay leaf, etc. (optional)
  • A few fresh grape or oak leaves, or a couple of black tea bags, for their tannins (optional)
  • Red wine vinegar or apple cider vinegar, boiled and cooled to replace up to half of the water (optional)

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Product details

  • Paperback: 176 pages
  • Publisher: Quarry Books; 39834th edition (July 1, 2012)
  • Language: English
  • ISBN-10: 1592537847
  • ISBN-13: 978-1592537846
  • Product Dimensions: 8 x 0.6 x 10.1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars 175 customer reviews
  • Amazon Best Sellers Rank: #100,563 in Books (See Top 100 in Books)
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