I do not like dill pickles – never have and yet, I love the herb dill. However, it occurred to me that I might like them if I lacto-fermented them.
If you think that the dill pickles you buy in the stores are a traditionally fermented product, you would be mistaken. Most pickles are made by heating white vinegar which is then poured on the cucumbers in a jar. The lid is quickly applied so that the heat from the vinegar can then create a vacuum inside the jar and prevent any mold or bad bacteria from growing inside since nothing grows in a vacuum.
Often the cucumbers are blanched to soften the skin a bit to aid the absorption of the flavour into the pickle. Blanching is a process of dipping pickles into boiling hot water for about 2-3 minutes. This means the pickles will lose enzyme content both from the blanching and from the hot vinegar.
By lacto-fermenting the pickles, a true fermented product is created. The pickles will be a source of good bacteria and the nutrients of the cucumbers will be made more bioavailable. What more can you ask of a pickle.
So here are three different ways to lacto-ferment cucumbers into dill pickles. Give it a try since this is the perfect time for year to find the little cucumbers that are needed. Try your grocery store or a local farmers market. Here are 3 different recipes:
Method 1: Traditional Brine
Method 2: Apple Cider Vinegar As Starter
Method 3: Sauerkraut Juice As Starter
Here is the video to show you how:
For more instructional videos for fermentation and to learn more about the history and health benefits of fermented foods, check out The Simply Fermentation Online Workshop
Hi Lorene! Thank you, you make it look easy!
Question, where do you keep it while it’s fermenting? (e.g. in the fridge? on a windowsil?) And do you refrigerate once opened? How long do they keep once opened?
Thanks!!
Hi Krisha. Fermented foods are always left at room temperature until they are ready. Once they reach the taste and texture that you like, then they are put in the fridge to slow the fermentation down. Be careful not to open them up frequently – no more than once a week to taste. And always screw the lid on tightly. Lorene