Canned pickles
Les cornichons en conserve ont été une vraie découverte pour moi, cela fait maintenant quelques années que nous les faisons maison et n’en achetons plus ! D’ailleurs c’est ultra simple à faire et ça tombe bien parce qu’on est en plein dans la saison des cornichons ! Le truc le plus difficile dans l’affaire sera de mettre la main sur des cornichons (petits ou gros), renseignez-vous en magasin bio ou sur le marché de producteurs, on en voit de plus en plus. Pickles in jars are not pickles contrary to what one might believe, but in brine which makes them a lactofermentation.
Really cool to eat your own pickles,
Personally I love lactofermenting things and pickles are a good base to start off with. ! During fermentation, the brine will become cloudy and then a whitish deposit will be visible at the bottom of the pot, Nothing more normal, these are the fermentation yeasts. Come on, all that's left to do is get started, the recipe is for 6 small jars, It’s up to you to decide if you want to do more or less. !
Canned pickles
POUR 6 JARS
- 600 g of pickles
- Mustard seeds
- Coriander seeds
- Peppercorns
- Aromatics ( dill, oregano, thyme, wild thyme…)
- Garlic cloves
- Spring onions
- 6 untreated vine or hazel leaves
- Sugar
- cider vinegar
- You sell
- In 6 clean, hot-washed jars, place the herbs and spices chosen, cut garlic or onion as well as a leaf in each. Personally I like to vary the herbs and spices in all my jars..
- Wash the gherkins then place them in the jars and pack them well.. Cut large pickles into slices if they are too large.
- Make a brine, for that, mix 80 key of water with 24 g de sel, 2 tablespoons of sugar and two tablespoons of apple cider vinegar. Mix well to melt the sugar and salt then pour the preparation into each jar. The brine must cover the pickles.
- Put new sterilized seals on your jars then close them.
- Leave to ferment at room temperature 1 minimum month then keep cool after opening.
