FERMENTING DILL PICKLES: Fermentation occurs when bacteria and yeast consume natural sugars and produce acid as a by-product. The acid produced by these microorganisms has a more complex flavor than when using vinegar as the acid source for pickling vegetables.
When fermenting dill pickles at home, cleanliness is critical. Hands, countertops, bowls, utensils, etc., must be very clean as bacteria, yeast, and mold which cause spoilage may be accidentally introduced. This can lead to a batch of pickles smelling foul, turning mushy or slippery, and changing to an off-color.
Follow a research-tested recipe such as from The National Center for Home Food Preservation and follow it exactly. Do not omit or reduce the amount of ingredients such as vinegar or salt. Those ingredients set up the environment for the good microorganisms to grow. Seasonings such as garlic and dried red peppers are optional as indicated in the recipe. Use fresh, disease-free cucumbers that are not soft or slimy.
SUPPLIES: Select an appropriate fermentation container. Glazed crocks, food-grade plastic, and glass containers work well.
Do not use galvanized containers, garbage bags, or any other non-food-grade container.
A weight to keep the cucumbers under the liquid. A glass plate the same size as the container is suitable. A food-grade plastic bag filled with a brine solution of 1½ tablespoons of salt in 1 quart of water makes an excellent weight. Do not use plain water. If the bag leaks, the water will change the environment and potentially cause the product to spoil.
Choose a suitable environment for the optimal fermentation: temperature between 70°-75°F is ideal. At that temperature, it will take 3-4 weeks for a full fermentation. If the temperature is higher, spoilage is more likely. Fermentation may be slow or not happen at lower temperatures.
REMEMBER: Fermented pickles cure slowly. Ferment at room temperature. Cool temperatures increase fermentation time; warm temperatures make pickles soft. Discard pickles if they become soft, slimy or develop a bad odor.
Refrigerate up to 6 months—may require removal of scum and molds. — Info courtesy of Penn State Extension.
