You've successfully subscribed to Hoohla Cooking
Great! Next, complete checkout for full access to Hoohla Cooking
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.
Fermented Pickles

Fermented Pickles

Hoohla

Pickles have been around for thousands of years and many nations have their best pickle recipe. They appear as far back as 2030 BC where cucumbers were picked in a place called Tigris Valley in India. Pickling has been seen as a necessity throughout history, as they were easy to transport food that could be stored for long periods of time. Cucumber (salt, sour, sweet, dill, and mixed) pickles and sauerkraut are given most attention.

Traditions of pickling

The word pickle comes from the Dutch word ‘pekel’, meaning salt. Today you can find commercially produced pickles as well as create homemade pickles right in your own kitchen. The recipe hasn’t changed for thousands of years because of how easy it is! It’s as easy as slicing cucumbers and storing them in water and cider. Of course, there’s much more to it than just that which we will explore.

Have you ever wondered how pickles are made, where do pickles come from, or what is the best pickle recipe? There’s Kosher dill pickles, Polish, German, Hungarian, Romanian, Korean, etc. The point being everyone does their pickles differently! All these cultures put their own twist and add different seasonings and techniques when creating them.

A pickle is made by storing cucumber in a brine or vinegar solution and for a natural fermentation process to occur. The most popular style of pickle in the western world is the US Kosher Dill by far, but that’s not to say it’s the best pickle recipe.

US homemade pickles

A US kosher dill pickle isn’t necessarily “kosher” in the sense that its’ been prepared in regards to Jewish law. But this recipe is the traditional way in how Jewish New York City pickle makers made their pickles. For this recipe, you need to add a large amount of garlic and dill to natural salt brine. A fully fermented dill pickle is referred to as a “full-sour” while pickles that have stayed in the brine a lot less long are referred to as “half-sours”. Dill pickles good known in New York City since 1899.

Best pickle recipes

Best pickle recipes

Pickles are easy to make and can be made at home using homemade pickle recipes easily. The first thing you need is to slice some cucumbers. To season them use Dill Seed, cloves of garlic, and some red pepper flakes. In saying that you can always add more seasoning and put your own spin on the recipe! To make the brine for the pickles, you are going to want to fill a jar with an equal amount of cider vinegar and water, along with salt. The longer the pickles sit in the jar the tastier they will become!

Pickling in different cultures

Different cultures that have put their own spin on the pickle recipe all share similar characteristics. The main difference is in how you seasoned them. The Polish and German styled pickles are very similarly. Usually pickles they made in oak barrels.

This style of pickle is another one famous in the world. People like it for taste. It is similar in sourness to that of the Kosher Dill pickle but the difference is in seasoning the pickles.

Then there are Hungarian pickles, where they add bread to the recipe. The idea is that adding pieces of bread to the solution will help the fermentation process while the cucumbers turn into pickles.

History of Pickles

The history of pickles is very interesting. Pickles have been around for thousands of years and many nations have their best pickle recipe. They appear as far back as 2030 BC where cucumbers were picked in a place called Tigris Valley in India. Pickling has been seen as a necessity throughout history, as they were easy to transport food that could be stored for long periods of time.

History of Pickles

The word pickle comes from the Dutch word ‘pekel’, meaning salt. Today you can find commercially produced pickles as well as create homemade pickles right in your own kitchen. The recipe hasn’t changed for thousands of years because of how easy it is! It’s as easy as slicing cucumbers and storing them in water and cider. Of course, there’s much more to it than just that which we will explore.

Have you ever wondered how pickles are made, where do pickles come from, or what is the best pickle recipe? There’s Kosher dill pickles, Polish, German, Hungarian, Romanian, Korean, etc. The point being everyone does their pickles differently! All these cultures put their own twist and add different seasonings and techniques when creating them. A pickle is made by storing cucumber in a brine or vinegar solution and for a natural fermentation process to occur. The most popular style of pickle in the western world is the US Kosher Dill by far, but that’s not to say it’s the best pickle recipe.

US homemade pickles

The history of pickles in the USA is A US kosher dill pickle isn’t necessarily “kosher” in the sense that its’ been prepared in regards to Jewish law. But this recipe is the traditional way in how Jewish New York City pickle makers made their pickles. For this recipe, you need to add a large amount of garlic and dill to natural salt brine. A fully fermented dill pickle is referred to as a “full-sour” while pickles that have stayed in the brine a lot less long are referred to as “half-sours”. Dill pickles good known in New York City since 1899.

Best pickle recipes

Pickles are easy to make and can be made at home using homemade pickle recipes easily. The first thing you need is to slice some cucumbers. To season them use Dill Seed, cloves of garlic, and some red pepper flakes. In saying that you can always add more seasoning and put your own spin on the recipe! To make the brine for the pickles, you are going to want to fill a jar with an equal amount of cider vinegar and water, along with salt. The longer the pickles sit in the jar the tastier they will become!

Pickling in different cultures

Different cultures that have put their own spin on the pickle recipe all share similar characteristics. The main difference is in how you seasoned them. The Polish and German styled pickles are very similar. Usually pickles they made in oak barrels.

This style of pickle is another famous in the world. People like it for taste. It is similar in sourness to that of the Kosher Dill pickle but the difference is in seasoning the pickles.

Then there are Hungarian pickles, where they add to bread to the recipe. The idea is that adding pieces of bread to the solution will help the fermentation process while the cucumbers turn into pickles.

How to make barrel pickles

How to make barrel pickles? It is very easy! You will need a barrel for pickles, cucumbers, salt and spices to your taste.

We recommend using oak barrels for pickling cucumbers. Cucumbers will turn out crispy and very fragrant.

For best barrel pickles you need locally grown organic cucumbers. The best will be from a local farmer. You can use cucumbers from the grocery store but if you do that they come with a coating of wax. To get that wax coating off you have to soak them in half vinegar half water for a couple of minutes and then wash it off. Use a like a little scrub brush to get the wax coating off.

Pack cucumbers into the barrel with some dill and garlic. You can add some chili, coriander seed, black peppercorns, horseradish, and more. Then add salt and water. You can cook 5% salt brine or simple add salt and then water. For a liter of water, you need to add 50 grams of salt.

How to make barrel pickles

There is an easy way how to make barrel pickles. These pickles ferment with Lacto bacterias and that’s what produces the sour flavor with no vinegar.

Those bacteria start growing and they produce CO2. These are cured in salt water so that will take care of most of the bad bacteria you’re gonna find and the lactobacillus takes care of the rest.

You have to be very careful when you’re making pickles or any kind of preserved food.

Fermentation features

It’ll take about three days or more to make barrel pickles. Probably by tomorrow morning, this will be bubbling. If you check them they should still be kind of crisp but also a little bit sour. Put them in the fridge after three days. They are super tasty and super great.

One more thing you’re going to notice is that the water in these will turn cloudy over the course of time and that’s normal.

Pickled cucumbers in an oak barrel

Pickled cucumbers in an oak barrel

We carefully wash the barrel under cold water, wipe the inner surface and rub it with fresh garlic. Especially carefully do this with the ends of the barrel. Garlic protects wet wood from the mold.

Cucumbers should be soil (not greenhouse), preferably just plucked, no larger than 7-9 cm (about 3 in) in length. In a 10 liter (2.6 gallons) barrel 4 or 4.5 kg of cucumbers of this size.

  • 10 lb cucumbers (4.5 kg)
  • 7 oz dill stalks and umbrellas (3% by weight of cucumbers)
  • 3 heads garlic
  • 2 сhilli pepper (hot or semi-hot)
  • parsley leaves, black currant leaves, oak leaves (1% by weight of cucumbers)
  • 3-4 bay leaves
  • 1 tsp black pepper
  • 1 tbsp Mustard Peas
  • 1 tbsp Coriander Peas
  • 5-6 horseradish leaves
  • 1 tbsp allspice
  • 1.3 gallons clean water
  • 10 oz salt (6 % by weight of water)
  1. Cucumbers are pre-poured and kept for 2-3 hours in ice water. You can create these conditions with crushed ice. Cooling cucumbers are necessary if we want to get a special crunch cucumber. Use only clean drinking water.
  2. Add in clean water – (1.3 gallons) salt (10 oz)
  3. Put at the bottom of the barrel the leaves of horseradish. Proportionately add some seasoning. On the seasoning lay out the first layer of cucumbers, placing them strictly vertically. Insert hot peppers in the middle. On the top again lay out the leaves of horseradish, sprinkle some of all seasoning with mustard and coriander peas.
  4. On top again lay out cucumbers. Again, insert the pepper. Well, and so on. The last layer of cucumbers laid horizontally. The distance from the surface of the last row of cucumbers with seasonings to the edge of the barrel should be at least 2 inches. It is necessary for the brine to confidently cover the entire contents of the barrel.
  5. Carefully pour the brine to a level of 1 inch to the edge of the barrel.

Fermentation

  1. This is the main stage of obtaining fermented vegetables, consisting of a preliminary period and main fermentation.
  2. The preliminary period is a temperature in the room of 70 F (21 C), the sour time is 40 hours. At this time, you need to remove the white foam.
  3. The main fermentation is in my refrigerator 50 F – 45 days. Every 10 days you need to remove small moldy formations from the surface of the brine, as well as wipe the edges of the barrel and rub it with garlic.
  4. If the brine evaporates, you can add a barrel of salted (6 %) water.