Hi, I'm Erica from Farm Steady, and today
we're going to turn these kirby cucumbers
into classic dill pickles using lacto-fermentation.
This method of pickling is how you get those
classic half sour, full sour deli style pickles
that are packed with flavor, totally addictive
and, happily, also chock full of good gut
bacteria.
Let's get started!
For ingredients you'll need lots of dill,
lots of garlic and
the freshest, firmest most uniform-ist (uniform?)
kirby cucumbers you can find.
Step 1: Remove the blossom end of the cucumber.
Perfect.
Step 2: Make an ice bath for your cucumbers
to chill out in.
This is going to help keep them crunchy
during fermentation.
Step 3: Take all your garlic and smash smash
smash smash smash smash.
Step 4: Get everything into the fermenter.
We start with a black tea bag for tannins
and then layer garlic, dill and cucumbers
on repeat.
Garlic, dill, cucumbers, garlic, dill, cucumber,
garlic, dill, cucumbers.
Add your fermentation weight.
Pour in your brine making sure everything's
submerged and cap it with a lid and airlock.
We did it.
We made pickles.
This is ready to just hang out for three days.
Then you can start tasting it.
If it's super sour (just how you like it),
put it in the fridge.
If not, wait another day.
And one thing to remember is that while it's
clear now, it's going to get cloudy.
That's how you know it's a real pickle.
Thanks so much for tuning in to this video.
For more fermentation recipes, please check
out farmsteady.com.
Like, follow, comment below.
And we're always coming up with new recipes
for fermented hot sauce, different pickles,
kraut, kimchi, kombucha.
Please let me know what you want to see, and
we'll get it up next.
Thanks so much! Bye.
