Archives for posts with tag: Pickling

After a poor start at planting-out, the cucumber plants that survived have gotten established and are producing the first cucumbers ready for this years pickling.

Washed and pricked and put in the jar with garlic, dill flowers, and current leaves,

The amount of salt (1.5%) is very important and I have to think twice when calculating water and salt. Here I have a 3 liter jar, and I figure half cucumbers and half water – 1.5 liters water. Since half of the salt will osmose into the vegetables, I figure twice as much or 30 grams per liter water, making 45 grams salt for this batch. After osmosis this will result in 1.5% salt.

During the 4 week fermentation time, the lactic acid bacteria will proliferate and produce the acid, flavors and other good stuff.

The natural dill pickle!

While the garden is taking almost all of my time with the seeding, planting, weeding, cultivating, watering, harvesting and marketing, I must take some time for other stuff like making some more pickles before I run out (like 4 weeks before I run out). Last week we made a big batch of store bought eco carrots.

The other day we made a big batch of sauerkraut too.

I wonder if it all will last until I harvest my own carrots and cabbage in the fall?

Each week I harvest at least a bucket of cucumbers. Along with garlic, dill, and a 3% salt brine, into jars they go for lactic fermentation. This week I made a jar with blanched wax beans too. It has a cucumber in the middle for an extra boost of lactic acid producing bacteria. 

There are cucumbers in there. 
We’ve never had so much beautiful dill.  

The cucumber pickling season has begun. 

Our first harvest this summer.  

In the jars 
10 liters of cukes, dill, garlic, and other spices, covered with 10 liters of water with 300 gm salt (3%) mixed in, set to ferment for 5 weeks or more. 

I made a lot of lactic acid pickles this week so that I have more to sell at the autumn markets.

Cucumbers, sauerkraut, kimchi and carrots.

Todays harvest;

They get big so fast. I’ll have to pick more often.

More pickling tonight.

There is lots to harvest, eat, pickle and freeze now. Here’s the pickling we did the other day.

I had to buy more jars for the cucumbers – all the old ones are already in use – and there are still a bunch of cukes waiting.

I had to buy organic carrots for the carrot pickles because mine are still too small. There is a recipe for pickling carrots in the blog I published on the 9th of January, earlier this year.

I still haven’t found the time to make a menu page on lactobacillus pickling. I’m waiting for a rainy day.

We have been parboiling beans for freezing these last few days too.

Green beans, wax beans and flat beans.

After a week at the stone pounding course, I spent most of yesterday watering. It then rained 2 mm last night – just enough to aggravate the leaves. Nevertheless, the cucumbers have been growing and had accumulated.

Time for pickling! And here’s todays result.

There were a couple of variations this time. There were two white cucumbers. Odd. And one batch was made with cucumber slices, garlic, herbs and a chili peppar.

As usual I use the lactobacillus pickling method. There is a recipe in one of my blogs from about a year ago, but I will soon fix it as a page for easy access under the menu.

This week’s pickling.

There are lots of cucumbers to harvest and preserve now. They are growing fast to the extent that I’ve had to throw many that were too big on the compost. We have also tried pickling shredded carrots which I haven’t done for years. I think we are approaching some sort of record.

These are sitting in a corner on the floor of the kitchen while the bacteria growth gets going for about ten days. Then they will be taken down to the food room in the cellar for storage and aging.

Time to make sauerkraut. The summer cabbages I picked the other day started looking kind of ratty. So an evening sauerkraut session was in order.

Here’s what I use:
Caraway seeds
Juniper berries

Cabbage shredder
Preserving jars

Now to the work:
– clean cabbages
– shred them
– weigh up one kilo
– mix in 15 grams seasalt (1.5%)
– put in crock and pound/press with stamper
– continue adding cabbage/salt mixture and stamping till all is softened
– mix in herbs and spices
– put in canning jars
– seal and label
– place in room temperature for 5 days
– then place in cool room
– ripe to eat after about 5 weeks



Mixing salt

Sealed for fermentation

This is a natural fermentation by lactic acid producing bacteria. Sauerkraut is traditional to eastern europe and asia and the national dish of Germany.

The most popular spice used is caraway seeds. We often make sauerkraut with the addition of only juniper berries, but many jars get different spicings. This batch has a couple of jars with caraway and garlic, and one jar is an experiment in kimchi making, where I mix the basic cabbage salt mash with shredded carrots, white radish, ginger, garlic, and red pepper. Other vegetables, herbs and spices can be added as well.

There are an infinite amount of variations to this recipe.