Our first batch of pickles are ancient history. We are all out of fermented food so it is time to restock. Here is what I put together and how:
Pickled cucumbers: Pretty much the same as last time, but using a digital scale made it much easier to get a 3.5% salinity for the brine. Used a whole produce pack of dill spread among 3 jars, kept my garlic cloves whole (maybe 3-5 per jar) but crushed them, and used a bunch of peppercorns in each jar. So that’s it: dill, garlic, peppercorns, tightly packed super clean cukes, and brine. Oh and I didn’t cut off any pickle butts this time.
Sauerkraut: This was actually really fun because of the transformation that happened in my hands. Green cabbage with the core removed, sliced into short thin ribbons. Sprinkled 1.5 tablespoons of salt over the cabbage in a very large bowl. Massaged the cabbage and salt together until cabbage became very limp and watery (several minutes). Pushed into a half gallon jar using a canning funnel. Poured the derived liquid into the jar. Covered with a couple of clean outer leaves to keep shredded stuff submerged. I will keep pressing periodically for first 24 hours to encourage more liquid. Using a large pestle to press with. This will probably need to be moved into the basement because it already smells like the kitchen is farting.
Onion: Just for fun I sliced up a couple of onions and used the same 3.5% pickle brine, with a teaspoon of turmeric added. I love pickled onions!
Poblano peppers: These bad boys ruined my evening because of my own dumbassery. I know, poblanos are famously not really hot. But they were hot enough to set my hands aflame for hours. There was a 1.5 lb pack on sale for 99 cents so I (sliced them all up without gloves) bought them and realized that using whatever sale veg comes my way is such a brilliant and thrify way to have a million different jars of probiotic awesomeness! So anyhoo… They got the leftover tumeric onion brine diluted with more plain brine and then a half cup of raw organic Florida (shout out to my place of origin) cane sugar.
I can’t wait to see how it all turns out!