How to Make Brine Pickles
Brine pickles take approximately 6 weeks to make from start to finish. Does this Spark an idea?
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Instructions
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Day 1
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1
Wash cucumbers. Use only fresh, slightly immature cucumbers.
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2
Weigh the cucumbers and make a note of number of pounds.
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3
Place in large, clean crock or glass jar.
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4
Cover with a 10% brine solution: 1 cup salt in 2 quarts water.
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5
Weight the cucumbers down, keeping them submerged in the brine. Use a plate with a water-filled jar on top as a weight.
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6
Store crock of cucumbers in a cool, dark place.
Day 2
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7
Add salt - 1 cup to every 5 pounds of cucumbers in crock.
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8
Place salt on plate and not directly on pickles.
Weekly
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9
Remove scum from top of brine.
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10
Each week add 1/4 cup salt to each 5 pounds of cucumbers.
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11
After 4 weeks, cut a cucumber in half; if it is the same color throughout, fermentation is complete.
De-salt Cured Cucumbers
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12
Soak cucumbers in hot water 4 hours and rinse.
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13
Repeat above step 3 times.
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14
Prick cucumbers with stainless steel fork to prevent shriveling.
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15
Mix a weak vinegar solution: 1 part water to 3 parts cider vinegar.
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16
Let cucumbers sit in above solution for 12 hours.
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17
Place the de-salted cucumbers in your favorite pickling solution.
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1
Tips & Warnings
Any slimy, soft or foul-smelling cucumbers should not be used.
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Comments
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rockstarkey
Jul 26, 2010
AGREED! -
iknowtrustme
Jul 07, 2009
lame recipe.. forget about all that time and salt.. use 3/8 cup of SEA SALT, not table salt.. to 2 liters of water.. this is for 3-4 pounds of cucumbers. The fermentation will take about 1-4 weeks depending on the room temp.. warmer meaning faster. Smell each day until sour.. taste a pickle when you think it's done. Leave in the brine, don't use vinegar, the brine is perfect. Just use black pepper corns, garlic, and dill in your brine from the beginning. This makes the pickles probiotic.. great for digestion and the immune system.. never throw out your Brine!
