We often get asked how to make pickles. Especially the kind of pickles you can buy in a deli or like your Granny used to make. The fermented(often thought of as ‘kosher’) kind. To make matters worse, people often want to know how to make pickles when cucumbers are in season and their houses are incredibly warm. If that’s the case with you, look no further!
It’s 4,000,000 (million) degrees celsius in our apartment. For our friends who measure temperature in the Imperial system, that’s approximately 3,756,432 degrees Fahrenheit. Approximately.
It’s too hot to make salad. It’s almost too hot to make ice. I may curl up into the oven to cool down. But I’m not cooking.
This is why it’s an ideal time to make pickles. Fermented pickles to be exact. And, if you have a jar that’s big enough, you can make 2 litres (i.e. quarts) in less than 2 minutes of work. And you don’t even have to turn the stove.
The recipe is entirely scalable so make as much as you want…