HOMEMADE PICKLES 2 WAYS
In this video, I show you how to make homemade pickles 2 ways: lacto-fermented and vinegar-based, both of which are super simple to make at home.
INGREDIENTS
LACTO-FERMENTED PICKLES
480g (2 Cups) Water
15g Salt
4-5 Small Pickle Spears
8 Cloves Garlic, Smashed
4 Stalks Fresh Dill, Stems Removed
1.5 tsp Black Peppercorns
0.5 tsp Dill Seeds
1 tsp Fennel Seeds
1 tsp Coriander Seeds
1.5 tsp Mustard Seeds
VINEGAR-BASED PICKLES
360g (1.5 Cups) Water
120g (0.5 Cups) White Vinegar
15g Salt
4-5 Small Pickle Spears
8 Cloves Garlic, Smashed
4 Stalks Fresh Dill, Stems Removed
1.5 tsp Black Peppercorns
0.5 tsp Dill Seeds
1 tsp Fennel Seeds
1 tsp Coriander Seeds
1.5 tsp Mustard Seeds
STEPS
LACTO-FERMENTED PICKLES
Add all spices to a mortar and pestle, and grind until the majority of the seeds have cracked open.
In a sanitized 32oz jar (or larger), combine all ingredients except for the cucumbers, and shake to combine.
Add the cucumber spears and place a fermentation weight on top to ensure that that all cucumbers stay completely submerged.
Loosely cover the jar with a lid, and leave it at room temperature for one week to allow the pickles to ferment.
After one week, taste the pickles. If they are tangy enough for your liking, transfer them to your fridge and enjoy within the next 6 months. Otherwise, allow them to ferment for up to 1 more week before transferring them to your fridge.
VINEGAR-BASED PICKLES
Add all spices to a mortar and pestle, and grind until the majority of the seeds have cracked open.
In a clean 32oz jar (or larger), combine all ingredients except for the cucumbers, and shake to combine.
Add the cucumber spears, then place the lid on your jar and transfer it to your fridge for at least one week before consuming the pickles. Enjoy within the next 2 months for the best possible quality.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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