The so-called "kosher" pickle is not necessarily kosher in the sense that it complies with Jewish food laws. It is called kosher because of its flavor profile made popular by New York’s Jewish pickle makers, known for their natural salt-brined pickles heavily seasoned with dill and garlic. So any pickle that is seasoned in the same fashion is referred to as a kosher dill.
Fermented pickles have been around for hundreds of years and we have the best fermented pickle recipe for you to follow to start making your own fermented pickles.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
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Make crunchy, tasty pickles at home with our DIY Pickle Kit!
This kit is also great for making kimchi, sauerkraut, and other fermented vegetables! Equipment in the kit may appear different than pictured.
Celtic Sea Salt Light Grey (Course) 1/4 lb
Grey Celtic Sea Salt
The world can be divided up into two groups, pickle lovers and pickle haters. If you find yourself in the former group, you are in luck. At Cultures For Health, we have mastered our very own pickle recipe we would love to share with you.
What Is Lacto-Fermentation?
Lacto-fermentation is a type of fermentation that uses lactic-acid-producing bacteria to break down the sugar in foods. The easiest way to lacto-ferment is by adding brine to a food that has natural lactic acid bacteria, for example, cucumbers!
INGREDIENTS FOR HOMEMADE FERMENTED PICKLES:
- 4-6 grape, oak, horseradish, or bay leaves
- 6-9 cloves garlic, peeled
- 2 large heads of dill
- Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!) we recommendpicklingspices
- Enough pickling cucumbers to fill a ½-gallon jar
INGREDIENTS FOR LACTO-FERMENTED PICKLE BRINE
- 1 ½ cups distilled white vinegar (you can also use apple cider vinegar)
- 2 cups of chlorine-free water
- ¼ cup sugar
- 4 tsp of kosher salt
INSTRUCTIONS FOR FERMENTED PICKLE RECIPE:
- Make a brine by dissolving 4 tablespoons sea salt in 2 cups of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
- In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
- Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
- Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
- Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
- Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.
START FERMENTING YOUR PICKLES AT HOME WITH CULTURES FOR HEALTH
Cultures for Health has the best options for you to pick from to start making your own fermented pickles now! From all of the tools to pickle kits, fermentation kits and culture packs, we have everything you need to easily start making your own food at home.
The best place to start is our Pickle Kit. This kit includes everything you need to successfully start fermenting pickles including:
- Half-Gallon Fermentation Jar
- Airlock Lid fitted with rubber grommets
- Ceramic Fermentation Weights
- Celtic Sea Salt
- Recipe cards
This fermentation supplies works perfectly with fermenting pickles but can also be used for making kimchi, sauerkraut, and tons of other fermented vegetables!
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