Fermenting cucumbers … soon to be pickles

I purchased a few crocks earlier this spring with fermenting in mind. I started with sauerkraut and that turned out fantastic (hope to post about that soon) Now it is cucumber season and I wanted to get a start on fermenting pickles.

While my cucumbers are starting to grow, I am a bit impatient. the temperatures outside are hovering in the high 90’s and the inside of our house is sitting at 80F, and I presume it will be that way until October! I decided to buy some pickling cucumbers to get started and I figured I would add to the batch as my cucumber start to come in.

Adding horseradish leaves

Jane has been my inspiration for many things over at Hardwork Homestead. Fermenting vegetables as well as sauerkraut and cucumbers. She even motivated me with her posts that showed off her water sealed crocks.

Horseradish growing

I have some vines around here that look line grape vines, but I would hate to make a mistake… so I went with horseradish leaves.

Along with the horseradish leaves I added black pepper corns and dill seed

I just have to remember to keep the water seal full of water.

With the salt water brine added

I plan to add more cucumbers along the way as they start to mature on my vines. Until then, I wanted to get this process started.

Added the weights that come with the crock

Everything looks good. There is plenty of brine in there to keep things covered.

Have you done any lacto-fermenting before? What have you made?

Sincerely, Emily

P.S.  I will be “unplugged” from technology for a few weeks, so you will not see you comment appear until I plug back in and get back in the swing of things. I look forward to reading your comments and will respond to each and every one of them.

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5 Responses to Fermenting cucumbers … soon to be pickles

  1. Jane says:

    Those crocks are amazing. I have not seen horseradish leaves used. Does that impart any hot taste? Boy I have a weed that looks just like that all over my fields, I wonder if it is a wild horseradish.

    • Hi Jane. I know you can eat young horseradish leaves… just don’t know if they are hot and spicy. But I was thrilled when I read I could use them instead of oak or grape leaves in the fermenting. I will let you know how they turn out. A spicy pickle would be nice I think! I LOVE THOSE CROCKS – thanks again for that!

  2. interesting, most of my cucumber plants got fried by the dry weather this year though, unfortunately…

  3. I have made Sauerkraut for 4 years running now, in an old 4 gallon crock I rescued from my parent’s garage. I have never tried making pickles this way.

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