← Fermentation and pickling H54-03 · Module 3 of 7 · Pages: 22 · Worksheets: 6

Turšija and pickled cucumbers

Cucumbers, cabbage-stuffed peppers, mixed pickles and soured turnip in salt water, with no vinegar: brine, crispness, fermentation and storage

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Whole series: Fermentation and pickling, €39

Turšija and pickled cucumbers

In short

  • Cucumbers: brine of 40–50 g of salt per 1 L of water; other vegetables 30–35 g per 1 L.
  • No vinegar: don't mix fermented pickles and pickles in vinegar.
  • 18–22 °C (64–72 °F), 3–4 weeks, vegetables always under the brine.
  • Crispness comes from fresh vegetables, a trimmed blossom end and cherry, vine or horseradish leaves.
  • Finished pickles go into the cold at up to 10 °C, or into jars and a water bath of 10–15 min for the larder.

What's inside

Chapters

  1. Fermented pickles and pickles in vinegar
  2. Vegetables and preparation
  3. The brine
  4. Recipe: fermented cucumbers in brine
  5. Recipe: cabbage-stuffed peppers
  6. Recipe: mixed fermented pickles
  7. Recipe: soured turnip
  8. Storing finished pickles
  9. When pickles fail
  10. Fermented pickles in the kitchen
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Fermented pickles calendar
  • Brine and spice calculator
  • Timings and dates
  • Batch log
  • Pickle inventory
  • Labels

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