My hands smell sooooo yummy. I just spent the last few minutes preparing some lacto fermented pickles and if the combination of scents on my hands is any indication, these pickles are going to be divine! I literally can’t stop sniffing my hands… Trevor thinks I’m creepy.
I decided to make lacto fermented pickles instead of its more modern counterpart, canned pickles, because of the added health benefits of eating a “living” food. The process of canning –either using the water bath method or pressure canner– kills off all of the living bacteria present, even the beneficial kind. Fermented foods: have minerals that are more easily absorbed, contain beneficial acids, have neutralized harmful food components, contain probiotics which promote healthy gut flora in your intestines, and even contain enzymes which pre-digests food. Good stuff.
The best part is that lacto fermented pickles take all of 10 minutes to prepare. If not less time. It all depends on how long it takes you to cut a few cucumbers into spears and shove ’em in a jar. By the way, I harvested 4.25 pounds of Parisian Pickling Cucumber today to use. To all of you who asked, I am keeping track of how many pounds of produce we have coming out of the garden this year. There is an up to date count at the bottom of the blog page (eggs are counted monthly)!
Garlicky Lacto Fermented Pickles
Fill 4 quart jars evenly with:
• 7 1/2 cups of speared or sliced small cucumbers (cut off the blossom and stem ends)
• 5-6 cloves of minced garlic (depending on preference)
• 1/2 teaspoon black tea leaves (tannins in tea keeps the pickles crisp)
• 3 teaspoons pickling spice
• 6 tablespoons of fine sea salt (we like the pink sea salt)
• 8 cups of filtered/de-chlorinated water
Make sure to give your pickles 1″ inch of headspace in the jars. Pour the salt water mix (brine) over the pickles until they are completely submerged. Place a regular mouth lid or some sort of weight on top of your pickles, if they want to float to the top, to keep them submerged in the brine. Put the jar lids on loosely and let sit at room temperature for 2-3 days to help give the lacto fermentation a head start. Then refrigerate the pickles for 6-12 months… although these may not last that long before being eaten. Every once in awhile check the lids to make sure that built up gas can escape.