Need help with pickles

[JohnT]

Folks,

There is an amish market not too far from me.

(Yes, I know that I am from NJ, but we have one just the same.)

The have these pickles and I think they are the best thing in the world. I would love to try and make them, but can't seem to find any recipe.

Let me describe them..

They are whole cucumbers, about 3 or 4 inches.
The brine tastes more like seawater. I can not really detect and vinegar.
The pickles are fresh, in that they are not canned or cooked. Much of the original cucumber color remains on the pickle and they are very crisp when you bite into them. The flavor of the pickle is more like a cucumber with ver mild and subdued pickle tastes.

I planted some "pickle-bush" cucumbers with the intent of trying to make these and they are starting to come in. If anybody here know how these pickles are made, I would really be greatful if you would share it with me.

 

[jamesngalveston]

Fermented (not vinegar'd) pickle recipe


Ingredients:
cucumbers

Basic Brine:

1 quart water

2-4 tablespoons kosher salt (experiment to see what works best for you)
3-4 cloves fresh garlic, smashed with the side of a knife
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon peppercorns


NOTE: The amount of brine you use depends on the number of cucumbers you're pickling. Make enough brine so that the pickles are at least 5" below the surface of the brine. (I.e., start with 2 quarts of brine; add more brine if necessary.)

Instructions

Mix brine.

Wash cucumbers carefully.

Place in a food-grade plastic pail (or a container made of crockery or glass) and place a heavy plate over them to keep them submerged. (You can buy a plastic container at most doughnut shops.) Pour brine into the pail. There should be enough brine to cover the cucumbers with plenty of room to spare.

Cover the top of the pail loosely, e.g. with a paper bag, to keep out foreign objects, flies, etc.

 

[JohnT]

Thanks james.

A couple of follow-up questions...

I take it that I keep this at room temp?
How long do I wait befor eating them?
How long will they keep?

 

[Rocky]

James, Sounds like a great recipe. How long do they ferment?

Edit: See great minds...JohnT and I.

 

[pjd]

There is a great thread related to fermenting foods here http://www.winemakingtalk.com/forum/f20/fermenting-foods-36216/ I am anxiously awaiting the availability of pickling cucumbers. I absolutely love naturally fermented pickles!

 

[jamesngalveston]

sorry, 7 to 10 days in the brine, try one and see how it taste...if its good,
add brine to a jar and seal it.... there could for about 6 mos..
thats all they would last in my house as a kid...

 

[Runningwolf]

Sounds like a great recipe. Can you add hot peppers to this also?

 

[jamesngalveston]

hot pepper is good addition , my mom used to put cayenes in it.

 

[Rocky]

hot pepper is good addition , my mom used to put cayenes in it.

Now you are talking!

 

[pjd]

Fermented (not vinegar'd) pickle recipe


Ingredients:
cucumbers

Basic Brine:

1 quart water

2-4 tablespoons kosher salt (experiment to see what works best for you)
3-4 cloves fresh garlic, smashed with the side of a knife
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon peppercorns


NOTE: The amount of brine you use depends on the number of cucumbers you're pickling. Make enough brine so that the pickles are at least 5" below the surface of the brine. (I.e., start with 2 quarts of brine; add more brine if necessary.)

Instructions

Mix brine.

Wash cucumbers carefully.

Place in a food-grade plastic pail (or a container made of crockery or glass) and place a heavy plate over them to keep them submerged. (You can buy a plastic container at most doughnut shops.) Pour brine into the pail. There should be enough brine to cover the cucumbers with plenty of room to spare.

Cover the top of the pail loosely, e.g. with a paper bag, to keep out foreign objects, flies, etc.

James, Thanks for the recipe. Saturday I was able to purchase a peck of small pickling cucumbers and some fresh Dill and Garlic at our local farmers market. I used your recipe and today I could not help my self, I had to taste one. WOW! they are perfect! I think I have found a new addiction!

 

[jamesngalveston]

glad you enjoyed them...my family and I certainly do.