It’s no secret to anyone who knows me that I LOVE pickled things. Pickled anything is always my first order at new restaurants. I’ve been making vinegar pickles (dill, and green beans) for several years. This year, though, I had so many pickling cucumbers that I finally got up the courage to do something I’ve been wanting to try for years: fermented pickles.
Knowing that I had a compost pile to dump any failures into may have also helped improve my confidence level a little bit.
I followed Sandor Katz’s recipe, which you can find here.
After one week, which went quickly by while we were in the hospital, we came home to find the crock with quite a cover of mold on the top. When I skimmed off the mold, and lifted the plate I used to keep all the cucumbers in the bring, we discovered this lovely sight: a crock full of sour dill pickles!
The garlic isn’t ready to eat by any stretch, but the cucumbers are delicious after just one week. They taste just like great NY deli sour dills — and the only ingredients are cucumbers, salt, dill, garlic, and black pepper!
I’m calling this experiment a huge success: can’t wait to try to repeat it with green beans soon… but only after I make another back of cucumber pickles… because I’m going to eat this batch before the summer is over!