If you like to make homemade everything, homemade sour pickles are a great addition to the list!
It is fascinating to me that when you ferment/pickle other products such as carrots and cauliflower, they are called pickled vegetables. However, when you are making pickles (i.e. fermented cucumbers), they are just called PICKLES. You don't call them "pickled" pickles, right? To me, that means that "pickles" are the superman/superwoman of fermented products!
Keep in mind, you do not have to always ferment cucumbers. Of course there will always be some level of fermentation that takes place in the process. However, if you are making shelf stable pickles, you will likely use vinegar and place them directly in the refrigerator. These are still called pickles.
Super sour pickles however, are completely fermented outside of the fridge, on a counter with low to regular light, for up to 3 weeks! That is the main difference. Additionally, sour pickles call for salt/sea SALT as the brine used to sour/ferment your pickles. When placing them straight in the refrigerator, you would use distilled VINEGAR. Pickles are a great source of good bacteria and vitamins. I know people who even drink pickle juice! Although I have tried it, I would say I still prefer eating a crunchy, super sour pickle. The longer you leave them out (tightly sealed of course), the more sour they become. While you can use many types of cucumbers, I find that persian cukes are the best for getting that crunchy, sour tasting pickle. You know, the kind of pickle you picture having with a corned beef sandwich on rye!
Here is a fairly simple recipe to try at home and kids(mainly elementary/pre-teen age) love to help make pickles . The science learned from incorporating the ingredients below, then watching the pickles go from a vivid green to a dark, olive green, is like bringing a textbook to life!
Super Sour Homemade Pickles
INGREDIENTS:
1 pound of cucumbers (good size to start with- equal to approx 8-9 Persian cucumbers,) or any type of cucumbers you prefer and which can fit into the jars you have (visualize ahead of time). Many markets carry cucumbers in 1lb bags, which makes it easier.
2 tbsp Salt (sea salt for extra minerals and help with the fermenting process)
Pickling spices (William Sonoma sells a great pickling spice mix- with all the spices you need in one jar)- i.e. Allspice, bay leaf, coriander, mustard seed, dill (optional).
2 1/2 cups water ( I prefer distilled or filtered water)
Fresh/Frozen Garlic (approx 5-8 cloves or 4 cubes cut in half, if using frozen garlic)
Prepare your jars (I prefer glass). Place cucumbers in a cool water bath for 15 minutes, while you boil the salt water.
Place your drained cucumbers in jars and add pickling spice (approx 2-3 tsp.).
Add fresh or frozen (thawed) garlic to your jars.
Add the COOLED salt water (brine) to the pickle jar(s) and place a weight, then a seal. If you don't have a weight, then seal tightly and place slightly further back on your counter. Every 2 days, "burp" the jar gently to dispel excess air. You will likely notice some "film" or cloudy water. That is completely natural and is the good bacteria forming. Wait at least 5 days before placing in the refrigerator. You can wait up to a couple of weeks! I prefer 1 week, especially since I really want to eat them! Allow them to cool for a few hours before eating.
Your super sour pickles should be crunchy, dark/olive green and delicious! They can last up to 6+ months, but I am confident they wont even last that long!
Enjoy! Elisa
