Barrel Fermented Pickles

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Pickling cucumbers for fermented pickles

Oh hey you. How's your July been going?Is it better now that you have five gallons of fermented pickles curing in your disgusting-but-soon-to-be-awesome root cellar? Ya. Me too.On a quick road trip to visit family near the Canadian border this past week, I just so happened to visit a little organic roadside stand that sent me into nirvana.Bouquets of zinnias were strewn about the farm... succulents were trailing off the potting tables... early cherry tomatoes were lined up in little baskets... and *cue the angels to start singing* boxes of fresh pickling cucumbers were ready for the taking.I hear what you're saying. But Shaye! Didn't you plan ahead? Don't you have a garden? Surely you remembered that you'd want to have a ton of pickles to put up so I'm sure you remembered to plan your cucumber plants accordingly?Psh. Ya, ya. I know. Every year I think I've planted enough. But here's the thing about cucumber plants: They only put off so many cucumbers at one time. So even though I was collecting little wee cucumbers each day from my dozen plants, it still wasn't enough to give me a big-Daddy amount. So when I saw the box of pickling cucumbers, I bought the box of pickling cucumbers. Okay?! Quit judging. I did it. I had a double espresso before I went. Ain't no going back now.Anyway...I arrived back on the farm with 25 pounds of pickling cucumbers in tow and I knew, I knew, that this year I wanted to do it differently. In years past, I've done the vinegar/water canning ritual over and over and over again. And it's fun, don't get me wrong. But we've been working diligently on doing things intentionally and dangit, pickles are included in that. I've yearned so desperately to be like Ruth from Victorian Farm when she lines her crocks of ferments into her root cellar. The pickles mingle together, all winter long, being disturbed in their crock only when someone visits the root cellar room and scoops out a few into a bowl to eat with their Sunday roast. Swoon. To top of the fact that these are actually easier than vinegar pickles, they also feed your gut big time. Just like sauerkraut, these pickles are fermented in a salt brine. The salt wards off the growth of bad bacteria while the cultures develop. Then, the good bacteria and cultures grow and florish. When you eat the pickles, you're giving your body a huge boost! How wonderfully awesome is that.(If video is more your thing, I did this one just for you. For those who prefer a recipe, proceed below.)https://www.youtube.com/watch?v=DzIxC9fQcwg&t=291s

Barrel Fermented Pickles

You will need:

• Pickling cucumbers

  1. Sea salt

  2. Water

  3. Fresh dill

  4. Garlic cloves

  5. Onion

  6. Peppercorns

  7. Grape leaves (these keep the pickles crisp)

  8. ">Fermentation barrel or crock

Crock-style Barrel fermented pickles

Spicing the Barrel fermented pickles

Spices for the Barrel fermented pickles

Barrel Fermented Pickles | The Elliott Homestead (.com)

Grape leaves to keep the barrel fermented pickles crispy

Grape leaves in barrel fermenting pickles

1. Pick through the cucumbers and remove any that are moldy, squishy, or damaged. Only the best can make it into the crock, man. You can gently rinse them in water, if you need to remove dirt or debri.2. Fill the crock half full of cucumbers before laying in a few sprigs of fresh dill, a clove of garlic, a chunk of onion, a pinch of peppercorns, and a few grape leaves. Stop it. I can hear you complaining. Yes, I realize this is vague - but that's okay. They're your pickles and you can spice them with whatever you like! I haven't noticed a bit enough difference between using different measurements of spices to waste the time being precise about it all.3. Fill a quart jar with filtered water and 1 1/2 tablespoons sea salt. Stir to dissolve the salt and pour this over the cucumbers. Continue to fill the quart jar with this same water and salt mixture, pouring it over the cucumbers each time, until the crock is full and the cucumbers can be completely submerged in the liquid.4. Place a crock weight (or plate if you don't have one) over the top of the pickles so that they remain completely submerged during the course of their fermentation. You can also layer on some grape leaves to help protect the cucumbers from oxygen as well.Allow the pickles to ferment on your countertop for 3-5 days, checking each day for mold. So long as the cucumbers remain submerged in the brine, they will be fine - have no fear! Once they are seasoned and fermented to your taste, move the crock to cold storage (or your refrigerator). The pickles will keep through the winter if kept cold.Fermented pickles shouldn't scare you. Are you scared? Don't be. It's not complicated. Once you practice a few ferments, you'll get the hang of how they should look, smell, and work.Also, don't be scared that your kids won't eat these. They're delicious. I cannot keep my kids out of them which is (super) annoying because they're for the winter, obviously. Fresh cucumbers in the summer. Fermented pickles in the winter. Simple concept. Harder execution when there are four little mouths around here that are acclimated to eating delicious fermented foods.In another fabulous news, Juliette is now walking. Y'all, my baby is walking. I love it. I don't want to change a second of it.It's a friggin' madhouse around here. But we've got our babies. And fermented pickles. So it's alllllll good.And Amen.

Barrel Fermented Pickles

• Pickling cucumbers

• Sea salt

• Water

• Fresh dill

• Garlic cloves

• Onion

• Peppercorns

• Grape leaves (these keep the pickles crisp)

• Fermentation barrel or crock

1. Pick through the cucumbers and remove any that are moldy, squishy, or damaged. Only the best can make it into the crock, man. You can gently rinse them in water, if you need to remove dirt or debris.

2. Fill the crock half full of cucumbers before laying in a few sprigs of fresh dill, a clove of garlic, a chunk of onion, a pinch of peppercorns, and a few grape leaves. Stop it. I can hear you complaining. Yes, I realize this is vague – but that’s okay. They’re your pickles and you can spice them with whatever you like! I haven’t noticed a bit enough difference between using different measurements of spices to waste the time being precise about it all.

3. Fill a quart jar with filtered water and 1 1/2 tablespoons sea salt. Stir to dissolve the salt and pour this over the cucumbers. Continue to fill the quart jar with this same water and salt mixture, pouring it over the cucumbers each time, until the crock is full and the cucumbers can be completely submerged in the liquid.

4. Place a crock weight (or plate if you don’t have one) over the top of the pickles so that they remain completely submerged during the course of their fermentation. You can also layer on some grape leaves to help protect the cucumbers from oxygen as well.

More Pickling and Fermenting Recipes:

• Refrigerated Fermented Pickles Recipe

• Pickled Asparagus Recipe

• Fermented Sauerkraut Recipe