Barriehie
Senior Member
Note: When harvested from my backyard in the summer the lactobacillus packet isn't used. It's dead of winter and these are store bought cucumbers, mini ones.
Ingredients
Method
Cut both ends, at least 1/8", off the cucumbers and soak in an ice bath for at least 30 minutes.
Put your container on the scale and zero. Now add the cucumbers and keep them straight up. Fill with water, spring is best, to cover.
Note the weight. I've got 1,576 gm total weight and I'll be using a 5% brine so that's 1,576 x 0.05 = 78.8 grams of salt.
Pour some of the water off in a pot, a cup or so is fine. Add your salt and spices and bring to a boil then remove from the heat to cool at least down to less than 112°F/45°C.
Add, if using, the lactobacillus packet to the jar of cucumbers; it should sink. Now add in your cooled brine pot ingredients. If the cucumbers float a bit you can weight them down with a plastic bag filled with brine.
Here they are ready to ferment. How long depends mostly on the flavor you like and the ambient temperature.
Here's the lactobacillus starter.
Ingredients
- 1 lb mini cucumbers, about 6
- 1/4 oz fresh dill
- 1 heaping Tbsp Pickling Spice
- 1/2 tsp ground coriander
- 1 clove fresh ground garlic
- 1 tsp whole peppercorns (Tri-color is good but I've only got Vietnamese white right now.)
- Container to ferment in
- Scale, needs to weigh in grams
- Sea salt (At least use salt w/out additives.)
- Ice water bath for pre-soaking
- Lactobacillus packet, time of year and where you got the cucumbers dependant.
Method
Cut both ends, at least 1/8", off the cucumbers and soak in an ice bath for at least 30 minutes.
Put your container on the scale and zero. Now add the cucumbers and keep them straight up. Fill with water, spring is best, to cover.
Note the weight. I've got 1,576 gm total weight and I'll be using a 5% brine so that's 1,576 x 0.05 = 78.8 grams of salt.
Pour some of the water off in a pot, a cup or so is fine. Add your salt and spices and bring to a boil then remove from the heat to cool at least down to less than 112°F/45°C.
Add, if using, the lactobacillus packet to the jar of cucumbers; it should sink. Now add in your cooled brine pot ingredients. If the cucumbers float a bit you can weight them down with a plastic bag filled with brine.
Here they are ready to ferment. How long depends mostly on the flavor you like and the ambient temperature.
Here's the lactobacillus starter.
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