PICKLING JAR RECIPES

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PICKLE RECIPES | BBC GOOD FOOD



Pickle recipes | BBC Good Food image

Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.

Provided by Good Food team

Number Of Ingredients 1

LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...



Lacto-Fermented "Kosher" Pickles Recipe | Homemade ... image

Provided by admin

Prep Time 15 minutes

Number Of Ingredients 28

5 Tbsp.
sea salt
2 quarts
chlorine-free water
4-6
grape, oak, horseradish, or bay leaves
6-9
cloves garlic, peeled
2
large heads of dill
Spices to taste:
black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)
Enough pickling cucumbers to fill a ½-gallon jar

Steps:

  • Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
  • In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
  • Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
  • Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
  • Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  • Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
  • Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

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