Pickles!!! I’ve been blogging under the name Pickle Me Too for about 10 months now and have been waiting the WHOLE time to make pickles. I do make pickles every year when I can grab them at the farmers market but this is my first time posting one of my recipes. I’ve just been waiting for pickling cukes to come back into season here. What a long wait! When I saw a couple bags of the perfect size little pickles (I like small pickles), I actually let out a small squeal and may have done a happy dance. I can assure you, there will be many pickle recipes popping up here while they are in season.
My love for pickles is what really got me started on my fermentation journey. Pickles have been my #1 favorite food since I was a toddler. Kosher dills please. My love of pickles was so well known, a family friend gave my husband and me a large gallon jar of pickles as a wedding present! Of course, the pickles I ate growing up were vinegar pickles and I had never heard of lactofermentation but this is where my love for all things pickled started. I inherited the pickle gene from my dad and have passed it on to many of my children. Pickles run in the family.
We’ll start things off with one of my favorites. Indian spices lend themselves quite well to all the vegetable pickles I’ve made so far so of course I had to try them with a cucumber pickle.
Indian Spiced Pickles
- 2L worth of small pickling cucumbers
- 1 tsp fenugreek seed
- 1 tsp turmeric (it’s best if you can use the actual root and not the powder if you can find it)
- 2 tsp cumin seed
- 8 dried chilies (adjust amount to taste, fermentation does dull the heat)
- 4 garlic cloves smashed
- 2″ knob of ginger
- Oak leaves, horseradish leaf, grape leaves, raspberry leaves or tea leaves (optional but good to keep pickles crisp during storage)
- 3.5% salt brine (33 gms of sea salt per quart of water)
First cut the blossom and stem ends off of your cucumbers and place in a bowl of cold water for about an hour (you can skip this step if they are freshly picked). Place leaves of your choice in the bottom of your Pickl-it jar and add spices. Add cucumbers, packing them in tightly. Pour brine over everything and use a glass Dunk’R to weigh down any floaters. Seal jar and don’t forget to put water in the airlock. Let set at room temperature for about a week. Watch for the bubble activity to die down. Once the it’s done bubbling, open your jar and take out a pickle. Cut it open. If the color is uniform, no streaks or white core, the pickles are done. If not, cover back up and let set another couple days. Once pickles are done, move to cold storage where they will quickly disappear.
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