I know I would benefit from eating and drinking less and abstaining several hours before bedtime. Amazingly the pickles seem to have provided some recourse from that difficult situation.
Back when I tried fermented veggies, carrots mostly, and didn't seem to tolerate them. If you don't mind my asking, do you make refrigerator pickles, the kind that keep in the fridge for a couple months? I'm always looking for ways to help my gut. Things are good and under control presently, but I do like pickles and if I eat them I usually get indigestion.
Glad to share. What you call refridgerator pickles I take to mean using just a hot vinegar solution. That kills any bacteria that are needed for fermentation and which come naturally along with the vegetable. Fermenting is much simpler to do. My current method for pickling cukes is to use a solution of 25% apple cider vinegar + 75% distilled water + 3.5% salt by weight. Use Morton's pickling salt available at Walmart because it doesn't contain iodine (which could kill off the bacteria) or anti-caking compounds that can cloud the liquid. I think the vinegar is pasteurized (the grocer's cheap store brand), which might matter since any undesirable bacteria have been killed. I use distilled water for the same reason since I'm just learning the ropes and want to eliminate extraneous sources of contamination. I also sterilize the jars (empty 32 oz fruit preserves jars) with rubbing alcohol and then place them right side up in a sauce pan set on burner on low heat with about an inch of water just until the smell is gone (it's easier than placing the entire jar in boiling water). I've been combing the internet for pickling wisdom and most sites recommend
against adding vinegar at all, but I like the added tang. It seems like mostly folk wisdom from what I can see, but they say the vinegar disrupts the natural progression of bacterial culture which results in a less complex taste (or maybe prevents any fermentation at all). I'm trying a jar with only brine and no vinegar next time to see.
So I make the vinegar + water + salt solution. Place 1 grape leaf in the bottom (from my back yard so it's pesticide free), which is a source of tannin that helps to keep the cukes crisp. Oak leaves or a tea bag might also work. Then 1 tsp corriander seeds + 4 crushed garlic cloves + 1 tsp dill seed. I'm trying dill weed instead of the seed this time. Next in go the cukes. Cut off the blossom end because it contains some kind of enzyme that softens them. I cut off 1/4" from both ends. Cut them lengthwise into 4 spears. Don't use salad type cukes. You need something like Kirby's because they contain less water. I can fit two per jar. I find everything I need at the local Patel Brothers Indian grocery. Freshness is important as well as firmness and freedom from blemishes. I just rinse them off with water. I've read that soaking them in ice water before hand also helps. But so far mine come out fairly crisp and they keep in the fridge for at least two weeks. After the cukes add another grape leaf, mainly to hold the cukes below the surface of the brine (which is important). Fill the jar with the brine to about 1/2" of the top. Install cap and place in a cupboard or cellar away from light, ideally at 70F. Check after 3-4 days for taste. As soon as they start to get a little soft move them to the fridge. The word is that cukes are more difficult than other veggies because they get soft and possibly moldy quicker. I haven't had this problem. We'll see when I try it without any vinegar. I've also tried cauliflower which turned out great. Also beets with fresh ginger. Carrots were pretty bland. You can try other kinds of herbs as flavoring. BTW it's normal for the garlic to turn a deep blue color. I toss them but I've read they are still edible. It sounds like a long procedure but I can do 4 jars in about 1/2 hour.
