The chase is in full swing. Fleeting moments that contain green beans, cucumbers, peppers, eggplant, and all the rest are here to either catch or miss. Each jar and crock filled is a thriving moment of anticipation for that winter day when you unlock the memories of summer and you proudly present them to your fellow diners- these are my pickles! In addition to the fantastic name, dilly beans were likely my very first homemade pickle. However, like all recipes, are open to your play and creativity.

For the modest backyard garden that gathers maybe a handful of something every other day or so, setting up a continuous pickling regiment is great. Line up your either mason jars, old peanut butter jars, etc and make them as you go- one little jar at time perhaps. Either way the laid-back nature of lacto-fermented pickles assures you can have the time to make delicious pickles this summer.

Pack as much fresh or dried herb as you can while leaving some room still for the veg. Dill blossoms, green coriander, fresh garlic or scapes, fennel blossom, hot peppers etc. It’s nice to shuve the whole thing, stalks and all, when using fresh herbs.

With whatever remaining leftover room squish in as many cucumbers, beans or whatever veg or veg combo into your jar as you can manage.

I like to eyeball my salt (and maybe return later to taste and adjust) but for the rest a nice middle ground place is 2-3 TBS of salt per a quart. That will hit about the 3.6- 5.2% salinity which is delicious.

Add water to cover everything as best as possible and fasten the lid securely.

Leave it out on counter for 3 days, or until you notice some vigorous bubbling activity. The tell-tale sign will be a bulge in the lid. When that occurs, move to the back of the fridge until you forget and remember again that it’s there some time later in the winter. This quick counter to fridge process ensures the crispest pickle for anyone pickling in some hot weather. The fermentation will crawl along slower but to me sure beats having mush.

Forget about the pickles in the back of fridge for at least a month or two but even better the longer you wait. Also, consider not removing the lid once you get a bulge in it. The reason is, that accumulated Co2 is pushing any oxygen up and away from any plant parts not submerged by the brine thus keeping mold away as if it were submerged. There is also an added bonus of getting some effervescent pickles when you open them!

*Most of these posts are resources for Ferment Pittsburgh’s monthly newsletter that features seasonal ideas, techniques, and musings. Consider jumping aboard?