This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
From: Wolfgang mailto:firstname.lastname@example.org
I should have submitted this to the FAQ, but I never got around to it.
I like these pickles because I don't really like vinegar. Balsamic is
fine, but pure white commercial stuff is foul (on my tastebuds). This
recipe is the way pickle is made in Transylvania. It was given to me
by a non net person.
You will need :
Toasted Rye Bread
Gherkin Cucumbers (whole)
Carrot (finely sliced)
Raw Green Beans
DILL, DILL, DILL and more DILLseed!!!!! (A must)
Peppercorn (whole); Coriander (whole); Commercial Pickling Spice
For every liter of water, add 40 grams of salt. Boil water and let
cool (with lid on). Wash and dry jars. Prepare the vegetables. Place
veggies in jar, tightly packed, and sprinkled with spices. Pour salt
water over and place a small piece of toasted rye bread on top of
veggies. Cap, and leave in a warm, dark place. You might notice bubbles
forming and a thick white sediment. This is caused by the yeast
fermentation that occurs in the jar. There are a few principles that
give this sort of pickle a long shelf life:
1.) No oxygen. Yes, its starts of with oxygen in the headspace,
etc, but the yeast fermentation uses that oxygen up. Remember,
oxygen causes oxidation, which spoils the pickle.
2.) Salt. It stops many organisms growing, and keeps the
vegetables fantastically crisp, and full of flavour.
3.) High Pressure. The yeast converts vegetable sugars into gas
[CO2--LEB], this gas increases the atmospheric pressure, like a
carbonated beverage. Not many organisms like high atmospheric
In 3 weeks, you can try your pickle. It will last much longer if you
can put a few away. Taste your gherkin first, it will taste like a
gherkin you have never had before. The carrot actually tastes like
carrot, not a vinegar sandwich. Let me know what you think.