The Counters Blog

Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. After this, check the crock daily and skim off any scum that forms. Store for up to 2 months in the refrigerator, skimming as needed. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Fermentation has begun if you see bubbles rising to the top of the crock.If scum forms on the plastic bag, rinse it off and return to the top of the crock. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed.

Refrigerator Pickles: Learn To Pickle Cucumbers The Simple Way by diynatural.com

This method is so simple, and you will love the outcome! They’re called “refrigerator pickles” because you allow the vinegar and other ingredients to tenderize and flavor the cucumbers with no need for cooking. Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
Aunt Duddie Makes Kosher Dill Deli Style Pickles ~ Fermented! | Duration 6 Minutes 21 Seconds After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! We omit the dill and use the recipe for okra, bell peppers, and more. We add a touch more vinegar and top off with more water. We give you a list of aphrodisiac herbs and also a delicious recipe for herbal chocolate aphrodisiac desserts! The texture is fudgy yet pourable so it sets when you dip things in it. I say try again and see how it goes, just make sure to check the cucumbers before making them. I don’t can our produce so this is a wonderful way to have fresh dill pickles. Leave the jar on the counter with a loose lid (it will get bubbly) a few days (depending on room temperature), poke everything down under the brine if it floats (a carrot or two wedged across the top of the jar helps keep everything under). They also can be left on the counter for a few days at a time if you need the fridge space. You are creating a climate that encourages beneficial bacteria over bad ones. These fermented pickles are not sealed and air is introduced every time you open the jar, so if something does go wrong with your batch – it is most likely do to spoilage bacteria than botulism. I am not saying that food prepared this way cannot ever have botulism, just that it is very unlikely. If you’re worried about leaving them out then refrigerate them, but we can’t guarantee the same results because we don’t do it that way. I needed to open the jar a few times to add more water to ensure they were covered. I did eat the one pickle yesterday and had a bit of upset today, but nothing too uncomfortable or long lasting. I too tried this pickle recipe and let it sit out “too” long and they got very carbonated! We have had them last for months with no issue but it depends on a lot of factors. With all we know about the health implications of food dyes, it’s high time we avoid store-bought and learn how to make our own pickles. You don’t need any special equipment – we’re not going to can these pickles. You end up with crispy, fresh, delicious pickles that have all the raw nutrients in tact. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. Adjust the spices and be creative because there are so many possibilities. We hate to waste the well-seasoned liquid mixture, so when they disappear too quickly we just pack more fresh cucumbers in the existing liquid. Do you have cucumbers or other veggies coming out of your ears? I am definitely keeping this recipe and will share it with my friends ? This is kham’s yeast and is not harmful can impart a bad taste. The salt (i very much prefer redmond real salt, but at very least use non-iodized sea salt) and developing acidity are what prevents spoilage. A word about botulism – it is an anaerobic bacteria so is much more likely in sealed jars of food that have been improperly processed. If the food tastes bad – dont eat it, but remember that botulism is virtually tasteless, so bad taste does not indicate botulism. We could barely fit them through the top of the jar! My recipe is lacto-fermented without vinegar (my grandma’s recipe). I imagine it would work, but will probably take a little longer to penetrate into the center of the pickle, so give it 3-4 days. I used to have very bad health with years of candida yeast problems. The reintroduction of such a high dose of good bacteria from two slices of fermented pickles was perhaps too much too fast!

---

Whole Cauliflower Wellington From Food Network | Duration 1 Minutes 20 Seconds We ate one jar after a week (fantastic!), but saved the other jar til now. There shouldn’t be anything wrong with it- in fact, the opposite.

How To Make The Perfect Pickle … Without Pickling Twin Cities by twincities.com

Seriously, not a single vegetable from her giant garden is wasted. But it’s that last thing, pickles made from her massive crop of cucumbers, that have me swooning this year.

---

Quick Fresh Pack Dill Pickles | Duration 11 Minutes 12 Seconds The magic in these pickles happens when the lactic acid that naturally occurs in vegetables is allowed to ferment, thereby preserving the pickle and also producing a distinctive sour taste. Place bag on top of pickles, making sure they are completely submerged. In sealable container, combine cucmbers, onion and green pepper. She is an adventurous eater, cook and gardener, but will only grow something she can eat. She skimmed some bubbling scum before pulling out some pickles for me recently, and she was positively gleeful. Fermentation has begun if you see bubbles rising to top of crock. If scum forms on plastic bag, rinse it off and return bag to top of crock. Store in airtight container at room temperature for up to 1 year. Our goal with article comments is to provide a space for civil, informative and constructive conversations.

Homemade Countertop Pickles by thehowzone.com

We got the recipe from a grandma who turned 102 this year.They are supposed to be able to last for 2 years, but rarely make it a whole year before being consumed. Then we can scatter any remaining ones on upper shelves and eat those first. The recipe does not call for sterilizing the jars, but we did it anyway. You need between 6-8 quart jars, 12-16 pint jars, or the appropriate combo of jars. These pickles are not canned and must be stored in the refrigerator. As far as fridge space is concerned, we just move one shelf to the bottom above the crisper so it is snug to the quart size and pack them in there.

---

Dehydrated Pickles…Aka Pickle Candy | Duration 4 Minutes 17 Seconds

The Perfect Pantry®: Pickling Spice Recipe: Countertop Dill Pickles {Vegan Gluten Free} by theperfectpantry.com

A friend’s grandmother made pickled eggs, and pickled beets. I began to flip through: asparagus, broccoli, cabbage, celery. An unexpected bonus was the wonderful aroma of the brine as the pickles sat on my countertop for two days. Each spice merchant has his or her own special blend of ingredients; the spices are left whole or crushed, rather than ground as a spice paste. You can spice up your pickling blend by adding some whole hot peppers. Leave on the counter for at least one day, and up to two days, then refrigerate. Thank you for supporting this site when you start your shopping here. As a final step before posting your comment, enter the letters and numbers you see in the image below. You need to have enough brine to cover the cucumbers completely. Pour hot brine over the cukes, and weight down with a plate and something to keep the cukes submerged. Comments are moderated and will not appear until approved by the author.

Simple Homemade Pickles by runningtothekitchen.com

Perhaps the only downside to this little homemade pickle making adventure. As long as you have some peppercorns and garlic, you’re pretty much set for a basic pickle recipe. Crisp and tangy pickles make a great addition to so many lunches like a chicken salad sandwich or my all time favorite sandwich on this site, a roast beef smoked gouda grilled cheese. Love the probiotic boost they bring to my diet and they’re just as simple to make! Learn how to make your own at home instead of buying them at the store. Pour in vinegar and salt mixture and then top with water to cover. And buying a big case of jars at the store – total weirdo giveaway! Learn how to make pickles at home instead of buying them at the store. So did you know how easy it is to make pickles? Although, the longer they sit the more tangy and “pickle-like” they get! You can pickle lots of things like blueberries in this pickled blueberry panzanella salad, or mushrooms in this balsamic pickled mushroom crostini and even fruit like pineapple in this spicy pickled pineapple but nothing is as simple and perfect for a snack like a simple homemade pickle. And they totally level up some healthy sloppy joes too! Close lid and refrigerate for at least 8 hours before eating. I know my favorite produce lady at the market has pickling cukes. Love that there’s no sugar here and love the basil too!

How To Make Your Own Dill PIckles by themakeyourownzone.com

It might add a little extra flavor if you keep it in there, but the pickles should already be nicely flavored by that point anyway. So here’s my adapted version of a homemade refrigerator dill pickle. I wanted, however you can probably pack more in if you want a larger batch.

---

Bread And Butter Pickles | Duration 10 Minutes 31 Seconds Next add in the 3 tablespoons of vinegar, and then top it off with the distilled or filtered water until the cucumber slices are covered. After this 24 hours, taste your pickles and they should be ready to enjoy! While the dried dill weed gave us our batch that we rated as the best flavor, the dried dill does float around the top of the pickle brine and wants to stick to the pickles. I will try putting the dried dill in an empty teabag or piece of cheesecloth before adding to the mix!

Countertop Fermentation Series Part 2 Open Jar Dill Pickles by tritetales.com

Part 2 is open jar dill pickles, which are easy and fun to make. Cut or fold the dill stalks so they fit in the jar, and pack in the cukes. Cover with a cloth and fasten with an elastic band (the kind you might get on a bunch of broccoli) to keep fruit flies from drowning. Leave at room temperature for a week or two, and then eat over the next week or so. I had it written in my original recipe, years ago, but have never used them! Don’t let a bit of fuzzy whitish-grey scum on the top bother you. The grape leaves might have something to do with keeping the pickles crisp.

A Southern Table: Dill Pickles by honestcooking.com

Into the clean jars place the 4 garlic halves and 5 peppercorns (8 garlic halves and 10 peppercorns if using quart jars). Pour boiling brine mixture over the top covering the pickles but leaving ½ inch at the top of the jar. Place the lids on the clean rims and screw on the bands tight. English word “pikel” which was originally was a spicy meat sauce that accompanied meat? This recipe uses fresh dill and garlic and is fairly easy as far as preserving or pickling goes.I used the water bath method which is to wash the jars and lids, sterilized them in boiling water for 10 minutes, take them out and set them up on clean towels without touching the rims or insides. Process the filled jars for 10 minutes covered in gently boiling water. If some of the cucumbers are large then cut them in half or quarter lengthwise. Using a sterilized, wide mouth funnel is handy for this and helps keep the rims clean. Label and store them in a cool place and allow to stand for at least 2 weeks before opening (a month is better).

Polish Garlic Dill Pickles by culinarymamas.com

On the sunny window sill she’d have the biggest tomatoes ripening. It took 4 phone calls to my mother to get all the ingredients and steps down. You don’t need the delicate dill leaves for this recipe. Stuff into the each jar a bay leaf, peppercorns and garlic cloves. Besides seeing the color change to know when the pickles are ready, you can remove one and test it to see if it’s as sour as you like it. As many family recipes go, they are passed on without writing them down.

---

How To Make The Perfect Pickle | Duration 5 Minutes 27 Seconds Place jar on its side and begin stacking cucumbers on their sides, filling them in as tight as possible. Place pickles on the counter for 2-3 days, depending on how warm your kitchen is.

DIY Fermented Pickles With A Kick! by humblehouse.co

But do you know what it means for something to be pickled? The most common way (think store bought pickles) is to preserve the cucumbers by immersing them in a vinegar solution. Both of these forms of pickling extend the edible lifespan of the cucumbers by killing off the bad bacteria, so which one is better? When a cucumber is pickled with vinegar, the vinegar not only kills off bad bacteria but the good bacteria as well. Lactobacillus feeds off the salt water brine and multiplies, making your finished pickles a veritable super food! Stainless steel and glass are non-absorbent materials and will not impart any undesirable flavors into your brine like plastic. Pickling cucumbers, heads of dill, and whole garlic cloves fermenting in a salt water brine to become pickles! Peel the garlic cloves and cut off the ends, leaving the cloves otherwise whole. Let the pickles sit in the crock at room temperature until they reach your desired taste. Don’t forget to check the water channel regularly to ensure enough water remains after evaporation to keep a seal. I have just made pickled corn in my fermenting crock for the first time and it is delicious. We’ll have to post a recipe for it on the blog soon! Yes, this recipe would work well for fermenting peppers as the brine salinity required for fermenting them is similar to cucumbers. Wouldn’t mind saving a step at the end & not worry about having mason jars just for storage. Pickling is a process that preserves foods in one of two main ways. An alternative way is to allow the cucumbers to ferment (or to “sour”) in a salt water brine. Rinse the dill and cut off any excess stem so just the heads remain.Grab a glass or stainless steel mixing bowl and combine the salt in the water to make your brine. Your fermented pickles will continue to develop their flavor even during refrigeration and can last for months thanks to the preserving power of lacto-fermentation. This will allow you to fit the weights in and also gives you enough head space so that any bubbling brine stays inside the crock and doesn’t end up on your countertop! The whey can act as an accelerant by providing additional bacteria from the start, but all the bacteria that you need already exists on your vegetables naturally. Is it critical to transfer the pickles to mason jars for storage once they are ready?

The Perfect Pantry® by theperfectpantry.com

It’s a quirky selection, to be sure: much more savory than sweet, recipes that my family enjoys and that are good for entertaining and for everyday.Some of my favorite recipes appear in my e-books, so they’re not in this collection. My entertaining mantra: some sweet, some salty, and all finger food. Asparagus wonton wraps with hoisin wasabi or mustard filling are fun to make with a crowd. This book introduced me to new types of noodles, and new condiments and sauces for flavoring them. Sometimes, a person’s second act has more impact than the first. All-purpose flour is a blend of hard (high-protein) and soft (higher carbohydrate, lower protein) wheats,…

How To Make Crunchy Pickles by fermentedfoodlab.com

Store bought usually have distilled vinegar and are loaded with salt and other additives that are not good for you. Add the cucumbers to the jars and add in the garlic, peppercorns, bay leaves, fresh dill and tea leaves. Weigh the cucumbers down by using a clean rock, a small ramekin or any other thing you can find in your house. It’s super important for them to stay submerged under the brine or they will mold. Using tea leaves isn’t the only way to get a crunchy pickle. I was determined to experiment, get it right and create a recipe that was pure pickle heaven. Lactobacillus bacteria thrive and where bad bacteria cannot survive. I gave up on the grape leaves and went looking for an alternative. Make the brine and pour into the mason jars, covering the pickles completely. I used a plastic lid and then put a glass ramekin on top of that to hold them down. The pickles are ready when they smell like pickle heaven, the brine turns cloudy and the cucumbers turn a yellow/olive green.

Homemade Dill Pickles by petersfoodadventures.com

Some recipes require fermenting and cellaring, other recipes use canning as a way to preserve. Every summer, we would pick the pickles and ‘can’ them in glass jars to eat during the winter. The ratio of vinegar and salt in the pickling brine, length of time in the water bath, and using new lids with intact seals. After the homemade dill pickles are sealed, check by ensuring the lid doesn’t pop up in the centre. Ideally this recipe is for a 3 litre glass jar, or 3 quart sized jars. Place fresh dill, a cherry leaf, peeled garlic cloves, allspice and bay leaves into the bottom of the jars. Bring the water, pickling salt, sugar and vinegar to a rolling boil. The jar should be sealed and ready for storing in your pantry. Growing up, we had a large backyard garden with many fruits and vegetables. I use allspice berries in this recipe, but you can skip this step if you don’t have any. If you have home grown dill, use the dill crowns in the jar for extra flavor. There are a few rules to consider to ensure you canning is safe. You can re-use the lids, but over time they become less effective and can unseal.