Ferment cucumbers to create juicy pickles.
When cucumbers are fermented properly, lactic acid forms, which alters the taste, color and texture of the produce. Properly fermented cucumbers are known as pickles. Fermenting cucumbers at home requires you to follow the recipe; altering the ingredients, quantities or conditions in a pickle recipe can ruin the batch. After you successfully ferment cucumbers, store them properly so you can use them throughout the year.
Instructions
Making Pickles
1. Wash the cucumbers under cool running water and scrub them with a vegetable brush to remove dirt and debris. Slice 1/4 inch off the blossom end and leave 1/4 inch of the stem attached.
2. Wash a 1-gallon plastic food-grade bucket, stone crock or glass container in hot, soapy water. Rinse the soapy water out of the container with hot water.
3. Place 1 tablespoon of dill seed, 1 garlic clove, 1 dried red pepper and 1 teaspoon of mixed pickling spices in the bottom of the 1-gallon container.
4. Add 4 pounds of clean cucumbers to the container.
5. Combine 1/4 cup of five percent vinegar and 8 cups of water in a separate container. Stir the vinegar until the salt dissolves. Pour the solution over the cucumbers.
6. Add 1 clove, 1 dried red pepper and 1 teaspoon of mixed pickling spices over the cucumbers.
7. Place a glass or ceramic dinner plate over the container opening. The plate must be slightly smaller than the opening. Place 2- to 4-quart canning jars filled with water on top of the plate to keep the cucumbers submerged 1 to 2 inches under the brine.
8. Place a clean bath towel over the container to prevent the cucumbers from becoming contaminated. Leave the cucumbers in a location with a temperature range between 70 and 75 degrees Fahrenheit.
9. Inspect the pickles daily. Remove any mold from the top of the brine with a spoon. Add more brine to the pickles, if necessary. Discard the pickles if they smell bad, have a soft texture or appear slimy.
10. Remove the pickles from the brine after 2 1/2 to 3 weeks. Inspect the pickles to ensure that they appear even in color and translucent.
Storing Pickles
11. Pour the brine into a large cooking pot and boil for five minutes.
12. Pour the brine through a coffee filter. Pack the pickles into sanitized quart-sized jars and pour the hot brine over them. Leave 1/2 inch of space on top.
13. Place the jars into a water bath canner. Process the jars for 15 minutes at 0- to 1,000-foot altitude; 20 minutes at 1,001 to 6,000 feet; and 25 minutes at altitudes above 6,000 feet.
14. Remove the jars and let them cool on a wire rack for 12 to 24 hours. Do not let the jars touch while they cool.
15. Store the jars without screw bands and press on the lids to ensure that they are sealed properly. Improperly sealed lids will make a popping sound when you press on them and need to be stored in the refrigerator immediately. Store the processed jar in a cool and dark location.
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