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  • 5 Tips for Lacto-Fermented Crunchy Pickles

    Confession: My family asked me to stop trying to make pickles because they always turn out mushy. I needed this post. I think you will find the tips offered here, along with the lacto-fermentation process, will result in the crunchiest pickles you've ever made.
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  • Warm Spiced Zucchini Pickles

    Personally, I don't think you can have too many pickles. Though dill pickles are my favorite, I can also appreciate a great bread and butter and a sweet baby gherkin. But pickles don't have to be made only from cucumbers either. Zucchini makes great pickles. If you've had trouble making pickles from zucchini, Ashley has a secret in this post for warm spiced zucchini pickles. She also tells how she came to change up her recipe a bit, and love it just as well.
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  • Old-time Country Store Pickle Barrel Pickles

    Growing up, my grandparents lived in the high desert in California, an area full of old-time country stores that somehow survived since the gold rush. We’d always stop into the Onyx store in Kern County California so that each of us kids could oggle the arrowheads and our parents could peruse the antiques. My favorite part was the utterly gigantic pickle barrel pickles, that as a child I had to use two hands to hold. Keep reading to learn to make your own.
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  • Fermented Dilly Beans for Lunchbox Treats

    At Fermentools, we take our pickles seriously. Have you tried our recipe for Kosher Dill Pickle? Or maybe our Quick and Easy Garlic Ginger Pickle? No matter what the recipe, though, you will want to read Five Tips for Lacto-fermented Crunchy Pickles. And for the best in fermented goodness, keep reading for Ashley's great fermented dilly beans.
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  • A Szechuan-inspired MaLa Pickle Recipe

    Ah, pickles! Who doesn’t love that cool taste, snappy texture, and vinegary bite? Do you know how easy it is to make your own naturally fermented pickles? And do you know the endless varieties that you can make? Your imagination is the only thing limiting the creation of different sorts of tasty pickles. As far as I know, you will not find these Szechuan-inspired Mala Pickles in any store.
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  • Zucchini Garlic Pickles

    This time of year, folks in my neighborhood keep their car locked at all times. If they don't, they may return to find the back seat loaded with a neighbor's abundance of zucchini. Those plants were created to proliferate. So, if you find yourself with an abundance of zucchini, why not make zucchini garlic pickles?
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  • Fermented Sugar Snap Pea Pickles

    I get a quart of sugar snap peas every week in my produce subscription box. They are so good right out of the box that I never thought to try fermenting them. But Ashley has inspired me. Let's see, I think I will start with dill. Then maybe some with a jalapeno for kick. Oh, and how about a jar of peas mixed with radishes? Oh, the possibilities are endless.
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  • Garlicky Dill Pickles, Peppers and Onion Medley

    If you've read Fermentools Blog long enough, you know my love for lacto-fermented pickles. This recipe takes that love up a notch. Mixing the peppers and onions gives you a complete sandwich condiment in a jar. Thanks, Monica for sharing this wonderful deliciousness with our readers.
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  • Asian Pickles--A Book Review

    Pickles are a mainstay of life. For centuries, homemakers have been fermenting cucumbers and other vegetables to serve with hard-to-digest and fatty meals. If you've ever thought to try pickles from other cultures, the following post will convince you to try Asian pickles.
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  • Spicy Fermented Pickles

    Have I told you about my girlfriend growing up, and her mother's pickles? They were so hot, we called them "Wicked Pickles." After I moved away and then back again, I sought out my girlfriends mother and got her Wicked Pickle recipe. While totally unlike this Spicy Fermented Pickle recipe, Kristi brought back a fond childhood memory. Enjoy!
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