First Batch…Whoops

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Do you remember I told you I was going to experiment with fermenting vegetables?  Well, my first jar of fermented pickles came out very soft and weird-looking, almost like bites had been taken out of some.  So needless to say, I threw them down the garbage disposal without tasting.  I mean, yuk!

I really felt like a failure.  There was nothing difficult about this.  You put cucumbers, filtered water, some garlic, dill and salt in a jar that sits on the counter.  No fancy equipment or utensils.  No cooking or anything.  But, you know me and the kitchen.  Not my favorite room in the house!

But when I looked online for what I might have done wrong, I found that cucumbers, due to their high water content, are not necessarily the easiest veggie to ferment.  Apparently green beans or carrots are the easiest.  Who knew?

The problem could have been that I hadn’t added a bay leaf or horseradish leaf (or grape or even an OAK leaf) or teabag to the jar.  Apparently the tannin in those leaves helps to keep the skin of the pickles crisp.  I could see bay leaves or grape or horseradish leaves, but I draw the line at putting an oak leaf in something I’m going to eat!

Or it might have been not enough salt, although I did follow the recipe I had found in a magazine, which was one tablespoon of sea salt and then water to fill the quart size jar, which was about a half quart of water with the cucumbers in it.  As I pushed the cucumbers down in the jar, I had to add some more water and that might have diluted the solution too much.  Apparently it could have been a lot of things…

Tomorrow, the picture of success!

 

 

20 responses

  1. Diane, when you post a pic like that, please add a warning label to your title. Scared the bejeezus out of me.

    Liked by 2 people

      1. I am certain your next effort will succeed. Keep trying Sis.

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  2. Sounds a bit more complex than originally thought. 😃

    Liked by 1 person

    1. Yep, at least for me! The articles all imply it’s simple but don’t want to poison the fam!

      Liked by 1 person

      1. Hahaha! And nobody likes a soft pickle. 😃😃

        Liked by 2 people

      2. Lol, exactly. And I will totally steal your line!

        Liked by 1 person

  3. You need the Vlassic bird to help you!! Better luck next try 🥒

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  4. At least you are willing to try again! Good for you. We pickle here. I found it easier with very fresh cucumbers. If they’ve dried out a little, they would fall apart on me. I didn’t know about the bay leaf trick. That’s cool.

    Liked by 1 person

  5. Good luck, Dee! I’ve never tried making pickles or anything fermented. Looking forward to the update!

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  6. I once tried to make sauerkraut – fermented cabbage. Supposedly impossible to fail. I failed!

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  7. Can’t wait to see the next batch! Hopefully they turn out much better!

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  8. I hope it works out next time. I’ve never tried this either but I should. My husband hates cucumbers but will eat pickles. Weirdo!

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  9. One of my first attempts at cooking in college was “Never Fail Chocolate Frosting.” I’m sure you can appreciate the runny mess I made (and no extra $ to try again).

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  10. I’ve never fermented anything on purpose. I’m not counting the stuff that gets lost in the back of the refrigerator (prune juice wine???) I do have a refrigerator dill recipe that is not sweet (I don’t make bread and butter dills because they’re too sweet. I don’t like sweet relish either.). Good luck with your next attempt!

    Liked by 1 person

    1. Haha, yes, we have science experiments growing things in the fridge many times! There is no vinegar in fermented foods, I guess it kills the good bacteria that are the probiotics. I’m doing green beans in one jar and corn relish in another right now so we’ll see. These have been going a week already and the beans are still crunchy and salty!

      Liked by 2 people

  11. At this time I am going to do my breakfast, after having
    my breakfast coming over again to read further news.

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  12. I had forgotten about the oak leaf trick until I read this. A tea bag sounds much easier.

    Liked by 1 person

    1. No kidding? I never heard that before. I used bay leaves and that seemed to help.

      Liked by 1 person

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