Here are some simple fermented pickling instructions because it is the season for all things pickling. There are so many wonderful veggies and pickling cucumbers are in their prime. I would love to see your recipes and creations.
Step 1: Choose your veggie.
Step 2: Prep your veggie — its a pickle so keep it whole, or chop in chunks.
Step 3: Choose your pickling spices. The addition of whole herbs and spices will infuse your brine and veggies with fantastic flavors. The list below is a great place to start, but by no means are these suggestions the only possibilities. Dream up your own ideal pickle combinations!
Place these additions in the bottom of your crock or pickle jar; this helps to keep the smaller, lighter seeds from floating to the top of the brine.
Pickling Spices
Garlic
Onion wedges
Wedge of horseradish root
Dried hot chiles
Peppercorns (any color)
Long pepper pods
Whole Szechuan pods
Dill flower heads, seed heads, or seeds
Coriander seeds
Mustard seeds
Fennel seeds
Bay leaves
Cumin seeds
Allspice seeds
Cinnamon sticks
Ginger slices
Oregano
Sprigs of rosemary
Sprigs of thyme
Step 4: Make a brine. For most vegetables use {1/2} cup of salt per gallon of unchlorinated water. However, if doing cucumbers you can use up to {3/4} cup of salt if you want a firmer finished product. The salt hardens the pectin in the cell walls, slowing fermentation and helping retain crispness.
Step 5: Pack your jar or crock. And Pour the brine over it. Put a large leaf like a grape, maple, horseradish, cabbage, and so on over the top to help keep everything under the brine.
Step 6: Ferment on your counter for 5 - 7 days, or until brine is cloudy and veggies are soured. (Cucumbers are 3 days for half sours and 6 for full.)