You’re going to love this. Canning is hip.
Scary, isn’t it? In the past two months I’ve read three articles that suggest canning your own food is becoming the newest and hippest trend. Honestly, it momentarily made me want never to can anything again.
Well, I was canning long before this current trend began, and I will continue to long after it is replaced by the next big thing.
selection of pickles
In truth, it could be said that what I do doesn’t really qualify as canning anyway; most of what I make I do not process in a water bath. I make things that go in the refrigerator and are meant to be used within a few months. I do not have a canning pot (which is not essential, but does makes things easier) and I don’t see me getting one anytime soon since every square inch of cupboard space is already occupied.
For the most part, I stick to smallish batches of pickled things I can keep in the fridge, and a few jams that are sealed with parrafin.
My recent canning has included kosher pickles, bread-and-butter pickles, sauerkraut, and sweet relish. The relish and bread-and-butter pickles are easy and economical to make, and taste exactly like your childhood memories of them dictate they should.
The sour pickles and kraut are trickier. They are not cooked and no vinegar is used. They are simply placed in salt-water brine and allowed to ferment. The salt converts the sugar and starches to lactic acid, preserving good bacteria and killing the bad. It’s probably the most natural and ancient form of preservation; it’s also out of your hands.
Maybe the weather is too warm and the lactic acid can’t do it’s thing fast enough and you end up with moldy pickles. Maybe too much of the acid forms and your cabbage or cucumbers become soft. It’s taken me a few years to get here, but it’s now one of my favorite things to do in the kitchen for the very reason that I cannot call the shots.
You just have to let go of expectations and be pleasantly surprised when you get the perfect batch.
Another way to preserve by lacto-fermentation is to begin with whey. It speeds up the process so you have pickles in days rather than weeks, something that increases the odds of success during warmer weather. And whey is easily obtainable.
Yogurt-before
Yogurt-after
Simply place whole or low-fat yogurt in a strainer (I use a drip coffee filter as seen in the photos) and allow it to drain in the refrigerator overnight. The next day you will have whey, as well as yogurt that has become as thick as cream cheese; it makes for a decadent breakfast with some fruit or granola. If you use whey (1 tablespoon for each quart jar), you can reduce the salt used by about half. The whey will keep for about two weeks in the fridge and can be frozen for months.
The whey
If you are interested in the variety of foods that can be preserved in by lacto-fermentation as well as the health benefits of eating these foods, there are dozens of resources online, but you should start here, with the man who (literally) wrote the book on it.
Half-sours, kosher dills, bread & butter pickles (in two forms) and sweet relish
Kosher Pickles
I try to find cucumbers that are not more than 4 inches long; I have more luck with them staying crisp and they are more easily placed in jars. This makes about 1 quart
1 pound (approximately) pickling cucumbers, rinsed, the blossom-end trimmed (that little bit of wilted blossom can contribute to mushy pickles)
2 tablespoons kosher salt, or other coarse non-iodized salt (reduced by half if using whey)
1 tablespoon whey
2 or 3 cloves garlic, peeled and coarsely chopped
1/2 teaspoon pickling spice (bay leaf, allspice berry, celery seeds, coriander seeds)
1/2 teaspoon peppercorns
1 fresh or dried dill flower blossom, or a couple sprigs fresh or dried dill (a tablespoon of dill seed or weed can be used as well)
A couple of leaves from a grapevine, oak or cherry tree, or horseradish plant, if available (the tannins help to keep the food crisp)
Crisping the cucumbers
Wash a quart jar (and the lid) and fill with boiling water to sterilize it.
Place the cucumbers in a bowl of ice water and let stand an hour to chill and allow them to crisp up. Put the salt, garlic, and spices in the jar and add the cucumbers, either whole or cut in halves or slices, according to preference. Add the whey if you are using it, and cold water, not quite to cover.
Cover and shake to dissolve the salt. Uncover and top with the dill and the leaves, if you are using them, and enough water to cover. Replace the lid and keep in a cool spot such as a closet or cupboard. I place the jar on a tray since you sometimes get a few drips as the fermentation takes places.
The pickles can take a few days, or even a couple of weeks. The temperature of the room, the size of the cucumbers, and whether or not you used whey all have a part in it. I check mine most every day, looking for signs of mold and to see if the pickles are beginning to change colors. If mold forms, open the jar, skim it off, and continue to cure them.
Once they are cured to your liking refrigerate them. I often let some cure for less than a week and some for a couple so that I have both “half-sours” and “fully-cooked.”
That hopeful moment when curing begins
Bread-and-Butter Pickles
The recipe I use can be found here. If you like them in sandwiches, cut some of the cucumbers in vertical slices as seen in the photo above.
Sauerkraut
I have yet to get the perfect batch of this. Some have been too salty and some have not been as crisp as my favorite store-bought brand (Bubbies), but I keep trying. This makes about 1 quart.
1 head cabbage, about 1 1/2 pounds
1 tablespoon salt (reduce to 2 teaspoons if using whey)
1 tablespoon whey
Wash a quart jar (and the lid) and fill with boiling water to sterilize it.
Wash and slice the cabbage in half, remove core and shred. Place in a bowl with the salt and whey; toss to coat. Allow it to stand a couple of hours, occasionally pressing firmly on it with your hands to encourage the salt to draw out the water. Depending on how fresh the cabbage is this can take hours or even a day.
When a lot of moisture has exuded, pack the cabbage into the jar, pressing down on it to pack it in well. Add cold water if the cabbage is not entirely covered. Place a jar lid (or something flat you can fit in the jar) over the cabbage to keep it under the liquid. Cover and let stand in a cool place.
Check the cabbage every couple of days, opening the jar and tasting to see if it is developing some flavor. Once it has cured to the point that you are satisfied with the taste, refrigerate it.
