Recipe by Kellie Guess of St. Johns Living Well
For centuries before modern factories sterilized pickles with heat to preserve them, raw cucumbers were simply soaked in brine and spices as a way to extend shelf life, enhance flavor and cultivate health. This process of ‘lacto-fermentation’ generates a nutrient dense environment that is alive with probiotics; enzymes and beneficial bacteria that can help build our immune system and aid digestion.
WHAT YOU NEED:
Water (chlorine-free)
2-3 tablespoons of natural sea salt (per quart of water)
3-6 garlic cloves, peeled (per quart of pickles)
1-2 Tbsp. (per quart) of your favorite spices (we use a blend of dill seed, yellow mustard seed, coriander, bay leaf, cinnamon, chili pepper flakes, allspice, ginger, black pepper, cloves. You can also use 1-2 Tbsp. of fresh dill if you have it with some additional spices. Be creative when spicing to taste!)
A few grape, horseradish or oak leaves.
Small cucumbers (enough to fill the container)
WHAT YOU DO:
1. Wash and sterilize two glass, food grade ceramic or food grade plastic containers.
2. Fill one container with water and dissolve the salt into the water to make a brine.
3. Pour about 1/3 of the garlic cloves, spices and leaves into the other container.
4. Wash and pack the cucumbers tightly into the container on top of the spices, but stopping 1-2 inches from the top of the container (often called “headspace”).
5. Pour the rest of the garlic cloves and spices on top of the cucumbers.
6. Pour the brine over the cucumbers until they are completely submerged.
7. Place the rest of the leaves on top to make a layer between the cucumbers and the surface of the brine. It is important to keep the cucumbers submerged below the brine to ensure safe and effective fermentation. Some people place a small plate, ceramic weight or stone on top of the leaves.
8. Cap the container and ferment at room temperature for 3-5 days. Store in cooler temperatures to slow the fermentation process.
9. The brine will be bubbly throughout the fermentation process. When the bubbles stop rising, the pickled cucumbers should taste pleasantly sour and salty and will be ready to eat. Slice one in half to make sure the ferment reached the center.
Note: Lacto-fermentation is safe because not only does the lactic acid destroy bad bacteria when done properly, a spoiled ferment is obvious due to a foul odor.
St. Johns Living Well is a natural health and home store located in St. Johns. They’re committed to providing the most environmentally safe, high quality, locally produced and fair products as possible. We offer additional support through classes, workshops, community events and on-site resources.
