MAKING CRUNCHY PICKLES

When most people think of pickles, they think of what is sold in the grocery stores. Typically these are vinegar-brined pickles. This style of pickle became widely available because they are fast and cheap for manufacturers to make. They became popular because they tend to be super acidic, tangy and crunchy. Who doesn’t like a crunchy pickle? The drawback to vinegar-brined pickles is that they are missing probiotics. Fermented pickles can be tangy and crunchy but also full of probiotics which are beneficial to your health!

There are certain tricks to helping a fermented pickle stay crunchy so I’ll share them with you here. Oh, and if you want some tips on companion planting with cucumbers, read this.

TANNINS

Many plants have naturally occurring tannins, which help cucumbers maintain their crunchiness when you add them to your pickling jars or crocks. Examples that you may have access to are grape leaves, black tea leaves, or even horseradish leaves which impart a nice flavor to your brine.

KEEP COOL

Fermenting your pickles at the lowest temperature possible while still having a fermenting process going helps a lot. If the temperature gets too low, the fermentation stops. Try to ferment around 55-60 degrees, I know you will have to wait longer but it will be worth it. Once they are fermented to the amount of sourness you like, put them in the refrigerator. Eat them within 6 months.

SIZE MATTERS

Smaller pickles tend to stay crunchier longer as the skin is often a bit thicker and there is less watery flesh inside. Sliced pickles tend to go mushy first.

BLOSSOM END

When a cucumber forms, it forms from a blossom that was on the vine. If you look at a cucumber, you will see that one end was connected to the vine, and the other end was where the blossom was. This is called the blossom end. 

The blossom end has enzymes that can soften the pickle, so it is best to make a thin slice to remove this end. Then poke a small hole in the end that you sliced so that the brine can penetrate it better.

If you try these methods, I hope you enjoy lots of extra-crunchy pickles!  

Drop me a line and let me know how this works for you. 

To learn more about Marilene, Songcroft, and permaculture ethics, visit www.songcroft.com. Oh, and if you like this article, you will love our courses.