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I am on the quest for the perfect pickled cuke. Crunchy (most important), sour, and the taste of fresh cucumber is what I long to be able to re-create. I tried lactofermented cukes last year and had one success, but the results were all over the map. I found Mark Bittman's recipe when hunting for a new recipe this year and found it to work really well. It's not meant for long preservation, but that's OK since I could eat a pint for lunch without thinking too hard. I published the recipe on my phlog, but also pasted here:
2 lbs small, firm cukes
10 cloves of garlic, smashed
1/4 c fresh dill leaf & heads
2/3 c kosher salt
2 c hot water
Dissolve salt in hot water, then cool down with ice. Add
garlic, dill, then cukes into crock. cover with weight,
then fill with cold water until covering vegetables a few
inches. Set in a cool place 12 - 24 hours and taste for
doneness. When ready to store, transfer to mason jars and
refrigerate.
gopher://luddite.institute:70/0/phlog/20240908.txt
Posted in: s/Food-Preservation
Sep 27 · 3 months ago · 👍 vi