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Tag Archives: pickles

  • 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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  • 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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  • 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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  • Bread and Butter Pickle Recipe


    Posted by Chris


    Most bread and butter pickle recipes are high in both sugar and vinegar.  Bread and Butter pickles are sweet and sour at the same time.  That’s what makes them the perfect accompaniment to potato salad, burgers, and sandwiches.

    This fermented bread and butter pickle recipe uses no sugar and no vinegar.  It has healthy, gut healing probiotics.  The sweet-sour flavor comes from natural fermentation.


    Bread and Butter Pickle Recipe

    (Yield: 1 quart)


    • 3 lbs. of pickling cucumbers

    • 2 onions, thinly sliced

    • 2 tbsp. whole mustard seed

    • 2 inch piece of fresh turmeric root

    • 1 tbsp. Himalayan salt

    • 2 cups of boiled and cooled water

    • 2 tbsp. active culture from a successful batch of fermented vegetables (optional)


    • 1 Fermentools kit

    • 1 quart wide-mouth Mason jar

    • Wide-mouth ring for the jar


    Wash the pickling cucumbers, and rub off any sharp spines.  Remove the stem end and the blossom end and discard.  Thinly slice the cucumbers into uniform slices, about 1/8th of an inch thick.

    Peel and slice the onions into uniform, thin slices

    Peel the turmeric root with the edge of a spoon.  Slice as thinly as possible with a sharp knife.

    Wash and sanitize the jar, and the parts of the Fermentools kit.

    Place the mustard seed in the bottom of the jar.  Place alternating layers of sliced cucumbers, turmeric, and sliced onions.  Fill to the top of the shoulders of the jar.  Shake the jar gently to redistribute the contents uniformly.

    Add two tablespoons of active culture to the jar.  If you don’t have a successful batch of fermented vegetables yet, see this post to find other ways to get the right lacto-bacteria for a successful batch.

    Mix two cups of cooled water and the salt together and stir until the salt is dissolved.  Pour the brine over the contents of the jar.

    Using a clean knife, dislodge any air pockets in the jar and top up with more water, if necessary.

    Place the glass weight of the Fermentools kit into the neck of the jar.  Gently push down on the glass weight until all the cucumbers and onions are below the surface of the liquid and there is liquid over the glass weight in the neck of the jar.  Leave a one-inch head space in the neck of the jar.

    Place the Fermentools lid, the gasket, and the fermentation lock in place on the jar.  Place the jar on a plate to catch any overflow, just in case.

    Keep the jar out of direct sunlight in a warm place.  After 24 to 48 hours the jar will begin to bubble.  The bubbles will begin as fine bubbles and then change to coarse bubbles.  The contents of the jar will rise under the pressure of the active fermentation.  After five to seven days the fermentation will stop.  The contents of the jar will sink.  The pickles are finished fermenting.

    At this point, remove the Fermentools kit from the jar and replace the lid with a plastic lid, to prevent corrosion.   Refrigerate the pickles.   You can eat them now or allow the flavors to meld over a month or two.

    This Bread and Butter Pickle recipe will keep for up to a year in the fridge, without canning, and retain its crunchiness and flavour.  But they don’t last that long in my house.

    Serve them with hamburgers, potato salad, or sandwiches.


    Fermentation and traditional ways of food preservation fascinate Chris. She has been experimenting with microbes since she bought her first San Francisco Sourdough kit in the 1970s. Her repertoire of ferments expanded to include fruit wine and herbal wine making, kombucha and kefir, cheese and dairy ferments, sauerkraut and kimchi, as well as lesser known fermented fruits and vegetables. To feed her fascination, Chris recently took a university course on the Human Microbiome, and gained a new appreciation for the role that lactobacillus plays in human wellness. Chris shares her knowledge with her readers on her blog at
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  • Kosher Dill Pickles

    When I was in high school, I frequently went home with a friend on the bus. When we arrived at her house, we would devour a jar of her mom's homemade kosher dills, a chunk of cheddar cheese and the box of crackers while watching soap operas. Her pickles were so garlicky and so hot, we called them wicked. While I can't say that these are wicked, I'm sure they will help you to get your pucker on.
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  • Quick and Easy Garlic Ginger Pickles

    Nothing improves a pickle like garlic. But what really makes this one different, is that instead of dill, Teri uses ginger. These Garlic Ginger Pickles are sure to please the most delicate of palates. Try it and see if you don't agree.
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  • Fermenting Broccoli--Zesty Broccoli Stem Pickles

    I don't know about you, but I love pickles. And for me, pickles do not have to be made from cucumbers. They just have to have a kick. So, imagine my delight to read this recipe by Andrea.
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