The experience of cultivating a large vegetable garden for the first time was nothing short of overwhelming. The sheer volume of produce, particularly cucumbers, left me hauling laundry baskets full of them throughout the summer days. While it’s true that cucumbers are predominantly made up of water, the quantity was still staggering – thousands of pounds that ultimately translated to only a few hundred calories.
My zeal for preserving this bounty led me down a rabbit hole of fermented pickle-making. I simply couldn’t bear the thought of all that effort going to waste. Fast forward five years and, regrettably, some jars of those pickles still linger in our storage areas, awaiting their inevitable fate. And yet, as I reflect on that inaugural growing season, I’m left feeling like I’m still playing catch-up – a testament to the enduring impact of those cucumbers on my life.
An Easier Way to Fermented Pickles
Since my experience in the garden, I’ve dramatically shifted my approach to growing food. I now focus on cultivating staple crops like potatoes, winter squash, sweet potatoes, and other root vegetables, which are rich in calories and require minimal processing for long-term storage. My potager-style garden has also become a significant component of my gardening strategy. This way, I can harvest what I need as I need it, eliminating the need to store large quantities like a commercial grocer.
This change in approach means I no longer have multiple cucumber plants simultaneously. Instead, I plant one vine in early May and another in July, which keeps me supplied with pickling cucumbers throughout the summer. With only one plant at a time, I’m left with a daily yield of 5-15 pickling cucumbers – perfect for making easy fermented pickles!
The Easiest Fermented Pickles Ever
When it comes to fermenting pickles, the key difference from canning is the quantity of cucumbers needed upfront. Unlike canning, where you’re working with large quantities due to the process’s time-consuming nature, fermentation allows for a more flexible approach. You simply need to harvest your cucumbers, wash them, and submerge them in a saltwater solution, letting nature take its course over a few days.
This process is surprisingly effortless, requiring less effort than brewing morning coffee or tea. Of course, you can add flair with spices like dill, garlic, or fennel to enhance the flavor, or incorporate grape leaves for extended crunch. But even without these extra steps, fermentation makes pickle-making a breeze. So, are you ready to get started? Let’s dive in!
Step 1: Salt and Season
To prepare your pickle brine, begin by filling a quart-sized mason jar with two tablespoons of salt. This is an opportune moment to add any desired seasonings for flavor enhancement. I personally prefer adding a pinch of coriander, about one teaspoon of chopped fresh dill or fennel leaves, and a single peeled clove of garlic. For added depth, consider introducing a small amount of pepper flakes or black pepper as well.
To ensure the pickles remain crunchy, don’t hesitate to add a washed grape or oak leaf – both high in tannins – to the mixture.
Step 2: Add Water and Mix
Begin by filling the jar approximately one-third full with warm water. For added convenience, consider securing a lid and giving the mixture a gentle shake. Alternatively, you can opt for a more manual approach using a spoon. The goal is to facilitate the dissolution of the salt in the warm water, so take your time to ensure it’s fully incorporated.
Step 3: Add Cucumbers
As your cucumbers ripen on the vine, it’s time to harvest and start the pickling process. I prefer mine around thumb-sized, but feel free to use any size that suits your taste. Rinse your fresh-picked cucumbers and add them to the jar, ensuring they’re fully submerged in the brine with a spoon. Don’t worry if you don’t have enough for a full jar – simply harvest more as needed and continue adding until the jar is packed tightly.
If the pickles rise above the water level, top up with a bit more liquid to maintain the correct ratio. This will prevent any accidental spillage, which could compromise the salt solution and hinder fermentation if not replenished.
Step 4: Ferment
While some enthusiasts may opt for specialized equipment like weights and airlocks designed specifically for mason jars, I’ve found that a more budget-friendly approach works just as well for my multiple fermentations at once. To maintain the brine level in my jar, I ensure the liquid reaches the collar, then gently push any solids – such as pickles – below the sloped shoulders of the jar to keep them submerged.
Next, I cover the jar with a plastic bag and secure it tightly around the collar using a rubber band, before storing it in a warm location out of direct sunlight. As the fermentation process begins, you’ll notice the brine develop a foamy texture within 24 hours – this is a good sign! If the bag starts to resemble a balloon due to trapped gases, simply remove it for a minute and reapply; this mimics the function of an airlock.
Depending on the size and shape of your pickles, fermentation times vary: thumb-sized varieties typically take around 3-4 days, while sliced pickles may be ready in just a few days more. Larger pieces can require up to 10 days. As always, taste them as you go and enjoy when they reach your desired level of tanginess!
Beyond Cucumbers
While cucumbers are the most common base for pickles in the US, fermentation can also be used to create tangy treats from a wide variety of firm vegetables. In fact, I’ve experimented with fermenting carrots, cauliflower, broccoli, kohlrabi, green beans, turnips, and beets, among other options. To give these veggies an extra boost of flavor, I often substitute the traditional dill seasoning with fresh oregano or basil for a unique twist.
Conclusion
Fermentation is surprisingly accessible, especially when you start with a fundamental recipe that instills confidence and lays the groundwork for experimenting with various ferments. The key to success lies in using fresh, clean vegetables and sufficient salt to facilitate optimal fermentation. This simple method allows you to preserve food for extended periods, ranging from days to weeks or even longer, by storing it in cold conditions.
A delightful bonus of this approach is the flavorful brine solution used for pickling, which can also aid in hydration on hot days. By adding a tablespoon or two of the brine to a glass of cool water, you’ll create a refreshing and electrolyte-rich beverage that’s perfect for beating the heat.
