- Messages
- 8,160
- Reaction score
- 22,403
- Points
- 862
- Location
- Northern Vermont Lake Champlain
- Boat Make
- Boston Whaler
- Year
- 1995
- Boat Model
- Other
- Boat Length
- 18
As the title says, who likes a good pickle? I do. You can make crunchy deli style dill/garlic fermented pickles, that I have to say "Nobody can eat just one". It takes about a week to complete the process and are some of the best I have tasted. You will need a fermentation crock, with a water trap/air lock at the lid and you will need to keep water in the trap for the process. We set up a trellis in the greenhouse to grow picklers vertically. Make finding and picking easy. Picking a couple of dozen at a time to fill the crock to just over half full will fill about 2-half gallon Ball jars. Here are a few pics.
Inside the crock we use plates to keep the cucumbers submerged. The second batch is in there, I will taste check this batch in 5 days. It may take a little longer this time because the picklers are bigger, maybe 7 to 9 days before I put them in Jars and in the fridge.
I can't stop eating these, I just ate that whole jar.
We also use the crock to make sauerkraut when the cabbages are big enough. Here is my recipe. You will need 1-3 to 4 gallon crock.
I start with a brine solution. I like 2 1/2 tablespoons of fine sea salt per 1 quart of water. You will need enough of this brine solution to cover the picklers in the crock. I add a pretty good handful of dill fronds/leaves you can substitute a couple of tablespoons of dill seed, but I prefer the fresh plant. Also 1-2 heads of garlic, separate the cloves and smack them, bust them open with the side of a big knife and toss them in. I also add a few grape leaves to keep the pickles crunchy. Put the lid on. Add water to the trap and go boating, well that is how I did it today.
Inside the crock we use plates to keep the cucumbers submerged. The second batch is in there, I will taste check this batch in 5 days. It may take a little longer this time because the picklers are bigger, maybe 7 to 9 days before I put them in Jars and in the fridge.
I can't stop eating these, I just ate that whole jar.
We also use the crock to make sauerkraut when the cabbages are big enough. Here is my recipe. You will need 1-3 to 4 gallon crock.
I start with a brine solution. I like 2 1/2 tablespoons of fine sea salt per 1 quart of water. You will need enough of this brine solution to cover the picklers in the crock. I add a pretty good handful of dill fronds/leaves you can substitute a couple of tablespoons of dill seed, but I prefer the fresh plant. Also 1-2 heads of garlic, separate the cloves and smack them, bust them open with the side of a big knife and toss them in. I also add a few grape leaves to keep the pickles crunchy. Put the lid on. Add water to the trap and go boating, well that is how I did it today.
