Lacto-Fermented Crock Pickles

It’s harvest time! And that means it is time to preserve summer’s bounty so that we can enjoy it in winter. One of the ways that I like to preserve foods is through Lacto-fermentation. Today I am going to tell you about this old-world preservation method. After that, I am going to show you how to make your own traditional lacto-fermented crock pickles!

Lacto-fermentation is an old-world preservation method that has been used for millennia. In fact, the earliest record we have of fermentation is from the year 6000 BC and is from the Middle East. Since then, we have record of nearly every civilization using Lacto-fermentation in one form or another.

Examples of Lacto-fermented foods include yogurt, cheese, sourdough bread, sauerkraut, miso, kombucha and of course, pickles.

Lacto-fermentation is just one of the many techniques I use to preserve my harvest. In addition to fermentation, I also preserve fruits, vegetables and herbs through canning, dehydrating and freezing.

How Does Lacto-Fermentation Work?

Lacto-fermentation uses good bacteria, lactic acid bacteria, that is naturally present in the environment to prevent bad bacteria growth in your preserved food.

The lactic acid bacteria break down sugars in the food, forming carbon dioxide and lactic acid. This reduces the amount of oxygen present. Lactic acid bacteria thrive in an anaerobic environment (no oxygen). So this promotes the growth of more lactic acid bacteria, and prevents the growth of harmful microorganisms such as mold.

How is Lacto-Fermentation Different From Canning?

Lacto-Fermentation is different from canning in two main ways:

Firstly, lacto-fermented foods generally have a shorter shelf life, and they need to be stored at cooler temperatures. For example, traditionally fermented sauerkraut will keep for up to 12 months at a range of 32-50 degrees Fahrenheit. Yogurt will keep for 1-2 months at that same temperature range. On the other hand, a jar of canned foods can last up to two years at room temperature.

Secondly, lacto-fermented foods use lactic acid bacteria for preservation, and they contain healthy probiotics. Canned foods use heat and pressure to sterilize the food. Canned foods do not contain probiotics.

Tips For Making Lacto-Fermented Crock Pickles:

• Firstly, if you do not have a fermenting crock, you can do this in a glass jar. I will show you how to do that at the end of the post.
  
• Secondly, you can use any type of cucumber that you have, but cucumbers with a thinner skin will have a better texture in the end.
  
• Lastly, be sure to use a non-iodized salt such as sea salt or pickling salt. And use purified water. Iodide and chlorine can interfere with the fermenting process.

Tools

• Ceramic Fermenting Crock (this is the one I have) OR Mason Jars with Fermenting Lids
• Fermenting Weights (for crock or for jars)
• Measuring Cups
• Measuring Spoons

Ingredients

• Cucumbers
• Mustard Seeds
• Fresh Garlic Cloves
• Fresh Dill
• Grape Leaves (optional – the tannins help keep the pickles crispy)
• Sea Salt or Pickling Salt
• Purified Water

How to Make Lacto-Fermented Crock Pickles:

• First, wash your cucumbers.
  
• Second, cut your cucumbers into spears or rounds. If you are using smaller cucumbers you can leave them whole.

• Third, place your cucumbers into your fermenting crock or glass jar.
  
• Fourth, add in the mustard seed, garlic, and dill. Place the grape leaves on top, if using.

• Fifth, mix the salt and water together to create the brine. For every cup of water add 2 teaspoons of sea salt or pickling salt.
  
• Sixth, pour the brine over the cucumbers. You will want to be sure the brine covers the cucumbers by at least one inch.

• Seventh, place the fermenting weights on top of the cucumbers to keep them pressed down below the brine.
  
• Eighth, put the lid on the crock and pour water into the rim to seal.

Let your pickles ferment in your crock for at least two weeks (the longer they ferment, the more flavor will develop!). Check the rim seal everyday and add more water as needed.

Once your pickles have fermented to your liking, remove them from the crock and store with the brine in a glass jar in the fridge. They will keep for up to one year.

How to Make Lacto-Fermented Pickles in a Jar:

Making lacto-fermented pickles in a jar is very simple. Follow the first seven steps outlined above.

Next, place your fermenting weights inside the jar to keep the cucumbers at least one inch below the brine. You can find specific jar fermenting weights, or you can use a smaller jar placed inside the fermenting jar, as I have done here.

Now place a fermenting lid on top. These lids work similarly to the ceramic crock lid. They use water to create a seal that allows air bubbles out, but does not allow air in.

As above, let these ferment for at least two weeks. Then replace the fermenting lid with a regular jar lid and store in the refrigerator for up to one year.

If you try this recipe and enjoy it, I would be so grateful if you could come back and give it five stars! And I love to see your pictures of my recipes, so be sure to tag me on Instagram @verityfolkschool.

What else would you want to know about lacto-fermentation? Let me know in the comments below!

Pin For Later