Fermented Bred and Butter pickles

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DLFL
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Fermented Bred and Butter pickles

Post by DLFL » Wed Jun 06, 2012 20:29

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My 1st batch fermented Bread & Butter Pickles,
I had to try bread and butter pickles after it was brought up in "Fermented Pickles" post.
I left out red pepper by choice and that was a mistake. I added it to the finished pickles. Quick and easy but pretty darn good!

Brine
1/2 gallon 3% saltwater solution (Have to use 5% salt solution if you are going to can the pickles)
2 cups white sugar (taste to see if you like the amount of sweetness, adjust if not to your liking)
Ingredients
2 pound pickling cucumbers sliced to your preference
1 mild onion, thinly sliced
3 pin oak leaves or 1 large oak leaf
1 tsp. Allspice
1 tsp. Ground clove
1 tsp. Ground nutmeg
1 tsp. Cinnamon
1 tsp. Coriander seed
1/2 tsp. Celery seed
1 tbsp. Mustard seed

Place all the dry ingredients in bottom of curing vessel
Alternate cumber slices and onion on top
Add brine to cover sliced items
Weigh down with plate and weight.
Taste on second day, if not salty enough leave another day.
Remove pickles and place into storage container
To the brine add 1/4 cup white vinegar, again taste brine and adjust to your liking
Cover pickles with this and store in refrigerator.
Let pickles get cold and enjoy
Dick

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ssorllih
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Post by ssorllih » Wed Jun 06, 2012 20:42

How does the acid develope? These seem like brined veggies not fermented. :?:
Ross- tightwad home cook
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Post by DLFL » Wed Jun 06, 2012 21:19

Ross,
I followed a recipe I found. They may not be anything but brined but they are good. Whole pickles only need to go 7 days. And at 3 days you get a sour taste from them. Not very much but it is there. I let my sliced ones go three days. Let them go longer if they are not what you like.
Dick

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Post by Keymaster » Thu Jun 07, 2012 00:35

Sounds and looks Good Dick!! I found a fermented pickle recipe in a book we aquired from the wifes mom from 1955. the recipe tells how to ferment and add different things after fermenting. I could post a picture of the recipe if thats allowed (copyrights) and if anyones interested. The Uncle has not got back to me about Grammas fermented pickle recipe but this book may have been hers at one time. The book even calls out for saltpeter in some of the sausage recipes.
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Post by DLFL » Thu Jun 07, 2012 21:51

Keymaster, Would you email me a copy of the recipe?
Dick

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Post by DLFL » Thu Jun 07, 2012 22:15

I found a recipe for B&B pickles that are fermented. It calls for using the spices and 1 tablespoon sugar for each pint (3 pickling cucumbers) in your brine. Then ferment from 5 to 7 days. When done take the brine and add sugar till you like the taste then pour back over the pickles and let set in refrigerator for another day.
Dick

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Post by Keymaster » Fri Jun 08, 2012 00:12

DLFL wrote:Keymaster, Would you email me a copy of the recipe?
I PM'D you the recipes Dick.
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