Make Your Own HOMEMADE PICKLES

Have you been wanting to eat healthier? Have you been wanting to get more hands on in the foods you eat? Here's a great start with a simple way to make your own pickles to add to your meal or to eat by themselves!

Ingredients:
Pickling cucumber
Garlic
Dill
Whole peppercorns
Kosher salt
Filtered/spring water
Horseradish leaf(optional)
Horseradish root (optional)
Fresh bay leaf (helps keep pickles crunchy)

Wash jar in hot soapy water and set aside.

Wash cucumbers to remove any dirt and trim off any blossoms if still on there. The blossoms have an enzyme which tends to make pickles mushy. If pickles are a little soft, can crisp them up by soaking in cold filtered/spring water to help plump up.

Add whole peppercorns, crushed garlic, bay leaf, dill and can add the optional horseradish leaf and/or horseradish root. Try to stack cucumbers in to maximize the space in the jar to fill it. Can add more dill to the top if desired and to help keep cucumbers from floating when topping off with the brine solution.

3.5% salinity brine solution. Enough to cover the pickles to the top of jar. I used the below ratio. Adjust as needed to fill containers to the top to cover your pickles.
17 grams kosher salt
472 grams(2 cups) filtered/spring water

Place the jar of pickles in a dark corner of the kitchen out of direct sunlight with the top slightly ajar. Still want airflow around the jar and makes it easy to do a daily check on its progress. Leave on counter top for roughly 3 days to start the lacto-fermentation process. Ideally the temperature of the room should be between 65-75 degrees Fahrenheit. The warmer the room the faster the process (like in my case) and put into the fridge after the 2nd day. If any white “scum” is at the top can scoop away. Top off with more brine if necessary.

After roughly 3 days, close off the jar and put in the refrigerator to slow the fermentation process. Check on the jar and “burp” it to release any gas buildup every few days. I let mine stay in the fridge for an additional 12 days before taste testing (for quality control purposes of course 😉 ).

Enjoy the pickles at any moment. It’s all about your taste preference!!! The longer you let it stay in fridge the more fermented it is. If you like it more on the fresh side, enjoy it sooner 😊

Let us know how your pickles came out!

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