Fermented Garlic Pickles

Fun fact: I only recently learned that I can ferment my own pickles. I thought that my mom's method of making pickles with vinegar was the only way of doing it! Wow, was I wrong. I recently picked up a copy of the book Fermented Vegetables by Kirsten and Jeremy Shockey. (Stop by your local bookstore and pick it up or order it today - it's a terrific resource!) This is their recipe for garlic pickle slices - and be warned: this recipe is FOR GARLIC LOVERS ONLY. That said, they are crazy delicious and so good for you, chock full of probiotics.



Ingredients:




  • 2 cucumbers* cut into 1/3-1/2" thick slices

  • 1 medium onion cut into chunks

  • 2 heads of garlic, cloves separated, peeled, and halved

  • 1 teaspoon whole peppercorns

  • 1 teaspoon mustard seeds (yellow or black)

  • 1/2 gallon cucumber brine (6 tablespoons unrefined sea salt in 1/2 gallon unchlorinated water)

  • a few grape leaves


Preparation:




  1. In a large stainless steel bowl, toss the cucumbers, onions, and garlic with the spices.

  2. Put the vegetables + spices in a half-gallon jar or crock.

  3. Add enough brine to cover the vegetables. (Store additional brine in the fridge in case you need to top off the jar during fermentation!)

  4. Tuck a few grape leaves in the top to keep the vegetables under the brine.

  5. Top with a pickle pipe (totally worth the investment) and screw on the outer ring. If you don't have a pickle pipe, top with a sealed, water-filled jar that fits inside the mouth of the half-gallon jar, or top with a water-filled ziplock baggie as a combination weight and follower. Be sure to keep the vegetables under the brine level during fermentation.

  6. Set aside on a baking sheet in a cool place to ferment. The ideal fermentation temperature is 60-65 degrees. Make sure the jar is out of direct sunlight.

  7. Check the slices daily to make sure they are submerged, pressing down as needed. Scoop out any scum that develops on the surface. The water will become cloudy - that is normal and exactly what you want as the mixture ferments.

  8. Begin tasting your pickles on day 4. You'll know it's ready when it tastes like pickles - it should be mild and half-sour by day 4, and the flavor will develop to fully sour. They are ready when you like the flavor. Total fermentation time should be 4-7 days.

  9. Store in smaller jars in the fridge for up to 6 months. (Mine are generally gone within a few days - so good luck getting them to last!)

  10. Enjoy!


*Note: You can use any type of cucumbers for this recipe. If you were making whole pickles, you'd want a specific variety to get the firmness/crispness you want in a whole pickle, but that's not necessary for this recipe. I've made it with garden variety cucumbers available year round in the grocery store, no problem.

Popular posts from this blog

Soy Yogurt in the Instant Pot

Image
It is SO EASY to make soy yogurt in the Instant Pot - you need just two ingredients and some time. Be careful with the soy milk that you use, though. The only ingredients should be soybeans and water. Any additives/preservatives may throw off your end product. I typically use Westsoy original unsweetened or EdenSoy unsweetened soy milk. Also, keep in mind this may be a little thinner than some commercial yogurts, as it doesn't have any thickeners. Ingredients: 1 32 oz. box of unsweetened soy milk 1 Jarrow Formulas Jarro-Dophilus probiotic capsule Preparation: Open the package of soy milk. Pull or cut open the probiotic capsule and pour its contents into the soy milk carton. Cap the carton and SHAKE SHAKE SHAKE. Pour the soy milk into four small (8 oz.) jars. Place the jars inside the Instant Pot pot - no water, no rack - just put them on the bottom of the pot. Put the lid on the IP and close the vent. Set the Instant Pot to the yogurt setting for 13 - 15 hours.
Read more

Vegan Queso

Image
Oh my goodness - my quest for the PERFECT QUESO has concluded! This recipe is largely based on Lauren Toyota 's "the nacho cheese," which I found in her amazing book Vegan Comfort Classics (if you don't have it, you should order a copy today - seriously). I made a couple of tweaks based on my taste and the consistency that I desire in my queso. The result is absolute perfection. Careful - it's addictive! Ingredients: 1 cup of peeled, cubed gold potato (about 1 medium potato) 1/2 cup peeled, diced carrot (about one small to medium carrot) 2 tablespoons vegetable oil 3/4 cup of liquid from boiled vegetables 2 tablespoons nutritional yeast 1 1/2 teaspoons arrowroot starch (aka flour) 1 teaspoon granulated garlic or garlic powder 1 teaspoon granulated onion or onion powder 1/2 teaspoon sea salt 2 teaspoons fresh lemon juice 6 pickled jalapeno slices, plus 3 tablespoons of brine 1 tablespoon tomato paste 1 teaspoon turmeric Preparation: Put th
Read more

Sage and Pepper Gravy Mix

Image
I always have this mix in my pantry because it makes gravy making SO EASY! It's also gluten free, if that matters to you. I love my gluten - and my favorite way to enjoy gravy is on the Minimalist Baker's Best Damn Vegan Biscuits . Ingredients: 1 cup brown rice flour 1/4 cup nutritional yeast powder 4 teaspoons ground sage 2 teaspoons salt 1-2 teaspoons ground black pepper (depending on how much pepper you like) Preparation: Mix all ingredients thoroughly. Store in your pantry in an airtight container. (I use Mason jars.) When you're ready to enjoy: mix 1/4 cup gravy mix with 2 cups of unsweetened plant-based milk. Make sure the milk is unsweetened or you will end up with a sweet gravy, and that's no good. (Yes, I made that mistake once.) Heat over high heat until the mixture comes to a boil, stirring constantly. Keep stirring until the gravy reaches your desired thickness. Notes: Be sure to use nutritional yeast powder instead of flakes - this wa
Read more