5 GALLON JAR OF PICKLES RECIPES

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LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...



Lacto-Fermented "Kosher" Pickles Recipe | Homemade ... image

Provided by admin

Prep Time 15 minutes

Number Of Ingredients 28

5 Tbsp.
sea salt
2 quarts
chlorine-free water
4-6
grape, oak, horseradish, or bay leaves
6-9
cloves garlic, peeled
2
large heads of dill
Spices to taste:
black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)
Enough pickling cucumbers to fill a ½-gallon jar

Steps:

  • Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
  • In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
  • Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
  • Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
  • Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  • Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
  • Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

CINNAMON PICKLES : TASTE OF SOUTHERN



Cinnamon Pickles : Taste of Southern image

Follow our easy, step-by-step, photo illustrated recipe for making these super delicious Cinnamon Pickles. Sometimes referred to as Christmas Pickles, they would indeed make great gifts, for anytime of the year. Made with Red Hot Cinnamon Candies, we'll show you how to make them, and then show you how to can them using a water bath canning process.

Provided by Steve Gordon

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8

Number Of Ingredients 7

6-8 lbs. of large Cucumbers
1 cup Pickling Lime
4 cups White Vinegar, divided
1 Tablespoon Alum
12 ozs. Red Hot Cinnamon Candy
1 teaspoon Salt
10 cups Granulated Sugar

Steps:

  • Day One:
  • Day Two:
  • Day Three:
  • Day Four:
  • Day Five:

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