The last few weeks at the farm have graced us with both cucumbers and dill, providing us a perfect opportunity for pickling. There are two basic forms of pickling: fermentation or vinegar marination. While marinating is perfect for bread & butter pickles, with both cucumbers and dill at our disposal, I decided to ferment some garlic dill pickles.
In addition to being delicious, fermented pickles produce lactic acid bacteria. Much like yogurt, homemade pickles are “culture active,” and the beneficial bacteria they produce are a vital component in good digestion and maintaining a healthy immune system.
Some months ago, I picked up a Perfect Pickler from our local health food store. The kit contains a lidded glass jar, a porcelain spacer and a fermentation lock. And preparing dill pickles is remarkably easy.
Simply add 4 cups of cold water and 2 tablespoons of coarse sea salt to the jar, whisking until blended. Add a bunch of fresh dill, bruising the stems first. Next, add 2 pounds of washed un-waxed cucumbers—preferably the Kirby variety. Finally, slice several cloves of garlic and add them to the mix. That’s it!
Now, put the porcelain spacer in the jar, seal the lid, and put in the fermentation lock, adding some water to the valve. Let the pickles rest in a cool, dry room, away from direct sunlight, and in 4 days you’ll have delicious dill pickles.
If you prefer vinegar-marinated bread & butter or half-sour pickles, Alton Brown from Good Eats provides excellent recipes at The Food Network’s website. One drawback to this method is that it requires sterilized jars. While not difficult this is a necessary, and time-consuming, step.
And, if you don’t like cucumbers, or can’t find them at your favorite local supplier, you can always pickle beets, carrots or cauliflower. Virtually any vegetable you have access to can be pickled using the proper brine or vinegar marinade.