FRIDGE FAVORITES: FERMENTED, FRESH AND FLAVORFUL PICKLES

This summer, we've been visiting the Free Farm Stand most every early Saturday morning and we've been extremely thankful to receive a bountiful portion of cucumbers, tomatoes, zucchini and yellow squash. I've never actually pickled or preserved fresh vegetables myself, but I do distinctly remember my mother's strategic heat of the summer canning and freezing days. Fermenting fresh from the garden cucumbers into packed jars of ready to eat dill pickles was one of her favorite savoring summer tasks. 

Fermentation is a reaction caused by yeasts that have not been destroyed during the processing of preserved food. Bubble formation and scum are signs that fermentation is taking place. With the exception of some pickles that use intentional fermentation in preparation, do not consume fermented fresh preserved foods.

Fermented Pickles

Vegetables, usually cucumbers, that are submerged in a salt-water brine to ferment or cure for up to 6 weeks. Dill, garlic and other herbs and spices are often added to the brine for flavoring. Fermented pickles are also called "brined pickles."

• 3 cups (710 ml) non-chlorinated water, such as spring or filtered
• 1 ½ Tbsp (22 ml) Ball® Salt for Pickling and Preserving
• 1 lb (0.5 kg) fresh medium-sized Kirby pickling or small Persian cucumbers, enough to fill a quart jar (6-7)
• Optional: 2 cloves crushed garlic, 1 cup (240 ml) fresh dill sprigs or one dill head, 2 tsp (10 ml) mustard seeds, 1 tsp (5 ml) black peppercorns, 1 tsp (5 ml) hot pepper flakes
• To make additional brine: dissolve 1 tsp (5 ml) Ball® Salt for Pickling and Preserving in ½ cup (120 ml) non-chlorinated water

Directions

• To make brine, combine 3 cups (710 ml) water and 1 ½ Tbsp (22 ml) salt to dissolve, set aside.
• Wash the cucumbers and slice 1/16 in. (0.2 cm) off the blossom end. Slice cucumbers lengthwise into halves or quarters.
• Pack cucumbers, and any optional seasonings, into clean jar. Make sure there is at least 2 in. (5 cm) of headspace. If necessary, slice off the top ends of the pickles to ensure proper headspace. Pour salt water brine over to cover by 1 in. (2.5 cm), you may have extra.
• Place spring on top of cucumbers, then twist lid on.
• Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F/20°C-22°C) place.
• Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine.
• Let pickles ferment for 1 week then remove lid and spring. Remove 1 pickle to taste. If the flavor is to your liking, proceed to step 8. If you prefer a stronger flavor, ferment until flavor has developed for up to 2 additional weeks, tasting every 3 days. Wipe jar rim before replacing spring and lid.
• Once desired flavor is reached remove spring and add more fresh brine if necessary to cover by 1 in (2.5 cm). Wipe jar rim before replacing lid or use a traditional leak-proof storage lids.
• Store in refrigerator up to 6 months.