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Dumpo blessed us with some onions, so I dehydrated a bunch (~50#) and I’ve pickled some. I packed 4 mason jars with onions, added bay leaves to one of them, then weighed them, then filled with water. Poured out the water, added enough salt to make a 2% solution (maybe should’ve weighed it with the onions?), put in a pickle weight and sealed the jars (added dill to one of the jars). Now the plan is to let them ferment for about 1 week, then I’ll check them.
Currently in-between jobs, so I decided to continue down the path of my food preservation, I decided to try lacto-fermentation. I've only ever made quick pickles as far as I can recall, but we've a lot of cucumbers. I was expecting more steps, because I think I confused pickling and canning, which the internet tells me is a common mistake.
I followed these instructions: https://www.farmhouseonboone.com/the-easiest-way-to-make-homemade-pickles-from-all-those-extra-garden-cucumbers/
I used 2.5 cucumbers which filled 3 drawers. I measured the water+cucumber weight from one of them (~465g) and then tripled it to make the 3.5% saline solution. I combined 1/3 tap water and 2/3 filtered water for it. I made one just plain, one with dill and one with bay leaves. I'm going out of town for a couple days, so I'm going to try to leave them a little opened so that they don't explode, planning to check on them in 5 days.
More pickles Left to right: Beets with sugar, more beets with sugar, cucumbers with garlic, dill leaf and dill seed, radishes with peppercorns. I made the brine first (1:1 vinegar: water, maybe 3/4L of each, probably 1/2c coarse sea salt) and then tried to ladle it in, so there's a little dill in the radishes and beets, too. And I added a whole bunch (maybe 3/4c) of light brown sugar to the brine before adding it to the, tho don't think it was enough to make like a simple syrup. So now they'll process for the next 3 weeks in the fridge, and we'll see how they turned out.
Pickle rick!
