One of the best things about gardening is being able to pickle your own vegetables. With pickling comes really great fermented foods. The process of fermentation itself is how we are introducing beneficial bacteria that can outcompete the bad bacteria we are consuming (and are essentially inevitable).

Here’s the science behind it!

The process of fermentation is driven by many bacteria, but one remains the most important: Lactobacillus bacteria (I’m sure you’ve seen or heard of this bacteria; its usually found in your basic probiotic pill or in different items in the grocery store, such as yogurt). This bacteria is responsible for the main chemical reaction in the fermentation process: the production of lactic acid. Lactic acid is also something we find produced in our own bodies naturally (think muscle development and even disease process, but that get’s into the weeds).

What we’re really interested in is how lactic acid contributes to GOOD bacteria. Lactic acid is produced in an environment where oxygen is deprived. Because of this, anaerobic bacteria are pushed out and taken over by Lactobacillus bacteria. Essentially, the fermentation process of pickles gives us a good NATURAL probiotic, but it also gives us PH balance for our tummies: something essential for our digestive processes. An added bonus of the PH balance is to inhibit the growth of bad bacteria.

So here’s the thing. There’s generally no replacement for a great canning method. BUT, if you’re a family of four and strapped on time, here’s a quick way to make those pickles with your abundance of cucumber harvest 😉 see below!

The Quickest (Spicy) Garlic Pickles

Ingredients:

– 2 mason jars with lids (pint mason jars work best)
– 2 cucumbers (preferred are English, but I use Spacemaster), scrubbed & sliced into thick spears or rounds
– 8 cloves of garlic, peeled & smashed, divided
– 2 handfuls of fresh dill, to taste, divided
– 1 tbsp whole coriander seeds, divided
– 1 tbsp whole peppercorn seeds, divided
– 1 tsp whole mustard seeds, divided
– 1/2-1 tsp crushed red pepper flakes, to taste, divided (I omit this for one mason jar because one of my kiddos won’t tolerate the spice)
– 1 tbsp white cane sugar
– 1 tbsp salt
– ⅔ cup vinegar
– 1 cup water

Instructions:

1. Wash 2 mason jars and lids in hot soapy water, rinse, and dry.
2. Clean the cucumbers well then trim the ends before slicing them into thick spears or rounds.
3. Place 4 cloves of smashed garlic, a large handful of fresh dill, 1 1/2 tsp of coriander seeds, 1 1/2 tsp of whole peppercorns, 1/2 tsp and 1/4-1/2 tsp of crushed red pepper flakes, to taste, into each jar.
4. In a large bowl, combine the sugar, kosher salt, and white vinegar together.
5. Whisk vigorously until the sugar and salt have completely dissolved. Add the water to the mixture and mix well.
6. In the 2 clean mason jars, tightly pack the cucumber spears into each jar.
7. Once full, pour the brine mixture evenly over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
8. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting.
9. The pickles will stay good in the refrigerator for one month.

*feel free to omit any ingredients that aren’t to your liking!

References

Battcock, M., & Azam-Ali, S. (1998). Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations. https://www.fao.org/3/x0560e/x0560e00.htm

Caplice, E., & Fitzgerald, G. F. (1999). Food fermentations: Role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50(1–2), 131–149. https://doi.org/10.1016/S0168-1605(99)00082-3

Hutkins, R. W. (2006). Microbiology and technology of fermented foods. Blackwell Publishing.

LeBlanc, J. G., Milani, C., de Giori, G. S., Sesma, F., van Sinderen, D., & Ventura, M. (2013). Bacteria as vitamin suppliers to their host: A gut microbiota perspective. Current Opinion in Biotechnology, 24(2), 160–168. https://doi.org/10.1016/j.copbio.2012.08.005

Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2018). Potential non-dairy probiotic products—A healthy approach. Food Bioscience, 21, 80–89. https://doi.org/10.1016/j.fbio.2017.12.003

Ross, R. P., Morgan, S., & Hill, C. (2002). Preservation and fermentation: Past, present, and future. International Journal of Food Microbiology, 79(1–2), 3–16. https://doi.org/10.1016/S0168-1605(02)00174-5