Pickles Experiment 1

Attempting Lacto Fermented Pickles Without Special Equipment

Advertisements

Sunday 12/11:

Brine made from 6 c bottled water to 1/4 c fine sea salt (was going for 3.5%, but it looks more like 4%)

Put in bottom of jars:

  • Fine sprigs from a good sized dill stem each
  • 7 peppercorns
  • Chopped clove of garlic
  • One jar also got a chopped cayenne

Cut off pickle ends and put them in jars whole, wedging a couple across tops to prevent floating. Poured in brine, leaving a bit of headspace. Saved leftover brine and put into fridge.

Closed into regular mason jars, will have to burp them when fermentation starts, hope they don’t explode. May switch to coffee filter with rubber band.

Tuesday 12/13:

Brine a bit cloudy. No pressure on lids yet. Scooped a few stray floating spices off the top.

Kitchen 64 degrees.

Friday 12/16:

Brine very cloudy. Pressure on the lids. Burped them without issue. Tried to poke down floating spices some. Brine tastes wonderful. Some bubbles appeared to be coming up through a pickle. Pickles no longer bright green.

Sunday 12/18

Very cloudy. Very fizzy. Upon opening, got a lot of activity but otherwise regular rings and lids are working well. Losing the floating battle though.  Pickles are staying put pretty well, but seasonings are not. Next time would leave pieces large. The color looks like what I’ve seen other bloggers call half-sours to me. Another week should do it. I may taste them sooner, but if I do then my pickle wedge system will be ruined. 

Monday 12/19

The bubbles stopped completely. I looked online for fermentation stages and whatnot, but since I just got home from work and it was dinnertime, I wasn’t patient enough to really find any good information. So what the hell? Let’s slice and try one of each.

Gordon said: Pretty bland. Definitely more cucumber than pickle ; Eddie said: The spicy ones aren’t very spicy.  

Ah well. So I filled up the empty space with a brine-filled ziploc sandwich bag (using my leftover brine) to weigh everything down and hopefully prevent mold. Should leave them alone for another week.

Wednesday 12/28

Fantastic! Magnifique!

I cracked the hot ones open today. The jar was full of broken down sediment. 


Crunchy, salty, full of yummy flavor. Put the remaining hots in the fridge and left the other ones out on the counter because Gordon thought they could go a little longer and I’m curious about the next phase anyway. 

These don’t stand a chance

Author: Morgan Mill

Thanks for reading!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s