Fermentation 101 Video

Learn the basic concepts of living food. Cucumbers will begin to ripen at the end of July in Colorado. W

Brine (Sour) Pickles 

In a quart jar 

2-7 cucumbers depending on size, (sliced or whole) cut the blossom end off 

1Tbl coriander 

1Tbl pepper corns 

3-6 fresh garlic cloves 

Onion slices 

Fresh dill 

1-2 Grape leaves (for tannins) if available 

Other tannin containing options: 

            Oak leaves 

            Bay leaves 

            Grape skins 

            Herbs: cloves, tarragon, cumin, thyme, vanilla, cinnamon 

            Black tea bag 

Brine Solution: 

            4Tbl Salt 

            1 Quart non-chlorinated water 

Pack ingredients tightly into a quart jar, place a *pickling weight on top 

Pour in the brine solution until all ingredients are completely covered 

Place an airlock lid on top, or standard mason lid on top (Be sure to BURP the jar at least twice a day with standard mason lid!) 

Place jar away from windows on a counter and watch for bubbles to begin.

Your pickles will be ready in 4-10 days!  

*If you do not have a pickling weight, you can pack everything in the jar tight enough so the ingredients do not float to the top and stay submerged under the brine.  Also using a standard mouth mason jar vs a wide mouth mason jar is helpful to keep ingredient submerged.  They are not as convenient to get your pickles out of the jar to eat but they are very helpful to keep them from floating to the top.  

Books: 

Real Food Fermentation by Alex Lewin 

Wild Fermentation by Sandor Ellix Katz