Hey there .
I'm wary from traditional cooking school and I'm the author of the complete Idiot's guide to fermenting foods .
One of my favorite ferments are pickles .
These are beautiful garlic dill pickles and they are so easy to make at home .
These are not your regular vinegar .
Pickles you'll find in the grocery store .
These are fermented with salt and once pickled , there's an explosion of vitamins , enzymes , probiotics , beneficial acids , but most importantly , a delicious crunch .
These are so good .
They're really easy to make .
So let's get in the kitchen and I'll show you how to do it .
They should be pickling cucumbers ideally , but otherwise thin skinned cucumbers like Mediterranean cucumbers , put them cold water for 10 to 30 minutes to crisp them up .
I need enough to fill the Ohio stoneware gallon size fermenting crock , make your brine .
Combine half gallon of good filtered water with six tablespoons of unrefined sea salt stir well to dissolve the salt , then cut the ends off each cucumber and put them in a bowl .
Also have ready .
12 cloves peeled garlic , four teaspoons , dill seed and one teaspoon black tea leaves the tannins in the black tea help the pickles stay crisp .
You can also use oak leaves , start packing the croc with cucumbers every so often .
Sprinkle in some dill seeds , a few cloves of garlic and some black tea .
Keep packing the cucumbers .
Stopping to Sprinkle more of the other ingredients along the way .
When the croc is full to within 3 to 4 inches of the top .
Stop adding re pour the brine over all of it .
So the cucumbers are submerged , place the stone weights on top , they will make sure the cucumbers stay below the surface of the brine , which is really important .
So your pickles turn out , add the lid of the croc and now you'll leave the cucumbers to ferment at room temperature for 3 to 7 days because my cucumbers were larger and the house is cooler right now .
I let mine ferment for 4 to 5 days on this batch .
When they are done , remove the lid and plates , it is completely normal to see bubbles at the top and also for the brine to get cloudy .
Try out your pickles , taste them .
They should be crunchy and salty .
They may not be fully pickled through the entire cucumber , but that's ok .
Transfer to a gallon size glass jar and store in the fridge , you can eat them right away or let them age longer in the fridge .
So now you can see why this one gallon croc from Ohio .
Stoneware is one of my favorite kitchen tools pickles , sauerkraut , kimchi , all kinds of fermented goodies come out of this .
So I highly recommend it .
You got to get one .
If you like this , then be sure to grab my free fermenting formulas cheat sheet .
It's a gift for you where I share formulas for all kinds of ferments , beverages and salsa and kraut and pickles and relish .
Oh yes .
So you can create your own safe to eat delicious yummy , healthy fermented foods .
Go to trad cooks school dot com slash pickles to grab it .
Thanks for joining me , everyone .
Happy fermenting .