Lacto-fermented pickles... A trial run

[AuNaturaleMama]

I'd really like do make a small batch (1/2 gal) of pickles this weekend as a practice run before this summer. Right now my grocery store doesn't have pickling cukes available so would those shrinkwrapped English cukes work ok? Would I do anything special to them?

Also is it possible to make pickles without added herbs? I used to eat these pickles, which I assume were lactofermented, as a kid. I'm trying to reproduce them and I don't remember herbs in the jar.

Thanks for the help!

[velcromom]

I've used slicing cucumbers before and had reasonable success, but find they aren't as crisp as whole small cukes. If you are near a Costco, you might see if yours carries 'mini" cucumbers in the cold produce section like ours does - they are usually organic, too. Make sure you give your cukes a good ice bath before you jar them up with the brine, it really helps keep them more crisp.

I don't know how they'd taste without some seasoning... I always add a grape leaf or strawberry leaves to help it stay crisp, too.

[AuNaturaleMama]

Thanks! Where could I find grape leaves?

[saratc]

I make a dill pickle and add dill, mustard seeds, and garlic cloves in with the cucumber. I make it in the summer with these little cukes I get from a local farmer and they are much more crispy than slicing cukes. The slicing cukes don't retain their crunch.

[babywearer_anon]

I just made these a few weeks ago for the first time.

I grew up with my grandma making them... she calls them 'salt dills'.

I added fresh dill, garlic cloves, and mustard seeds. They were delicious. I used the small pickling cukes, so I don't know how the larger ones would work. though i agree with the others - i don't think they'd be as firm.

Thanks for the tip on giving the cucumbers an ice bath before going in the jar. I'll try that next time.

[AuNaturaleMama]

Thanks for the replies!! I started a quart sized jar last night. Tomorrow I'll taste one to see how it's going. Super excited!