I'm giving pickling cucumbers another shot this year. Last season I only got two jars worth from my six cucumber vines lmao. I lost them pretty early in the season because of a wind storm.

This time I'm starting them nice and early (probably too early, we'll see) in the hopes of getting a longer season out of them.

Last seasons post

  • Iminhere3000 [none/use name]
    ·
    4 years ago

    I work for a pickle/sauerkraut/kimchi business. For fermented pickles we do 5 % salt to the total weight of cucumbers. Cut the ends off the cucs, throw in some dill, peppercorn, cloves of garlic and red pepper flakes, then fill the bucket (we use 5 gallon buckets, but you'd probably want something smaller) till the cucs are just submerged. Put a plate on top and seal the bucket. Ferment for about 3 weeks, but maybe longer. Do some taste tests starting at 3 weeks. I'd recommend trying some sauerkraut too (2% salt) as it's pretty easy, you just need a mandolin.

    • dom [he/him]
      ·
      4 years ago

      Thanks for the tips.

      I plan on making a bunch of lil cornichons with these plants. Do you have any advice for lil pickles?