Do you fancy yourself a fearless fermenter? Have you made sauerkraut, chutneys and pickles galore? How were your pickles? Were they crisp and delicious? Tell the truth. One of the most frequent fermentation flops I see are hollow or soft pickles. It’s a shame, because crunchy pickles are a classic, fundamental, and encouraging way to begin your metamorphosis into a confident fermenter.
Here’s a little secret that our ancestral fermenters held as common knowledge. There must be sufficient tannins present during fermentation to yield crisp pickles. This includes ingredients like grape leaves, red wine vinegar, bay leaves, cloves, oak leaves and tea. This is why I choose to include grape leaves in my pickle fermentations. Summer is disappearing and so are the vegetables of this sun-kissed season. It’s time to put your cucumbers up as pickles for winter nights when you want to serve your friend charcuterie with crunchy pickles on the side.
Crunchy Pickles Ingredients
- Water, to cover pickles
- 4-5 mini cucumbers, whole
- 1 scallion
- 3 cloves garlic, peeled and crushed
- 1 frond dill
- 2 bay leaves
- 2 grape leaves*
- 1 ½ tablespoon unrefined sea salt
- 2 dried red chili, optional
Crunchy Pickles Method
- Lay 1 grape leaf at bottom of jar.
- Add cucumbers to jar vertically so that they are standing on end. They should fit together tightly.
- Fit scallion, garlic, dill, bay leaves and red chili in between cucumbers.
- Add salt on top of cucumbers.
- Place grape leaves over cucumbers like a canopy. The edges of the leaves should be pushed down below the shoulder of the jar.
- Cover entire mixture with water. Take care to leave an inch between the lid and water level.
- Fit lid on firmly but not tight.
- Allow to ferment (out of direct sunlight and in a room temperature environment) for 1-2 weeks.
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio
This post can be seen at the following blog carnivals: The Morristribe’s Homesteader Blog Carnival, Scratch Cookin’ Tuesday, Traditional Tuesdays, Fill Those Jars Friday, Sunday School and Monday Mania . Hop on over to check out some other posts you may enjoy!
If using tea, would you just put loose tea in the jar with the rest of the stuff, does it need to be a certain kind (black?), and would it change the flavor at all or discolor the pickles?
We add pickling spice to our pickles too and I haven’t ever put a scallion, but I bet it is good. I added organic grape leaves I found at our local farmers market this year, and I hope it helps them remain crisper. So far I haven’t noticed much of a difference, but time will tell.
Hi @ Alicia
You can add lose black tea. There is a very slight flavor change. Very subtle. One tablespoon lose black tea per 1 quart pickles. I’ve never seen the color change from this before
Let’s us know how it turns out @Lisa
Are you using a starter culture?
I’ve never fermented anything EVER, but I’m going to after seeing how easy this is!!!
My only question is, after the 2 weeks of fermentation at room temp, how long do these keep, and should they be refrigerated??? Sorry if these are silly questions… I’m new to this!!! Thanks for the recipe!!! 
Hi @Tami
I am so excited for you to begin. Not silly questions at all. You are partnering with mother nature to perform magic after all:)
After 2 weeks, put your pickles in the refrigerator where they will continue to ferment At a much much slower pace than when they were on your counter. They can be eaten right away for during the months to come.
Take care to store your pickles under the brine you have made and without double dipping a forkin the jar etc
I’ve also heard of using horseradish leaves to maintain crispness. My main problem is getting the grape leaves or horseradish leaves fresh to put into the jars when you have time to ferment. How would one use the other options listed (bay leaves – fresh or dry, red wine vinegar, cloves, or oak leaves – fresh or dry). Will scrub oak leaves work like regular oak leaves? I live in the dry west, so a little limited. Thanks for this post!!!!!
Hi @Kelly
Use 4 bay leaves- fresh or dry for this recipe
Use 1 T red wine vinegar for this recipe
Use 1 T cloves for this recipe
Use oak leaves – fresh or dry: I have never used these dry but, I think they would be worth a try if thats all you have access to and do not see why they wouldn’t work.
Will scrub oak leaves work like regular oak leaves? I have never used these but, I think they would be worth a try if thats all you have access to and do not see why they wouldn’t work.
Let us know how it turns out, Kelly! xoo
We love pickles and I have been wanting to make fermented pickles but what gets the pickles to ferment in this case? I presume they naturally ferment so this would be different than lacto fermenting?
I’ve always had hit and miss luck with pickles. They taste good, but the crunchiness varies with each season. I’m going to give this recipe a try next!
Happy fermenting, @Kari
By oak leaves you mean, real oak leaves from oak trees? I have 2-300 year old or so oak trees in my back yard and all the other ingredients. I am drying out my dill from the garden, so what is the dried dill amount vs fresh?
Thanks
Emily
Hi @Emily
Yes! You may use your oak leaves and I think 1 T dry dill will do the trick in this recipe.