Pickles. You either love them or hate them. Their signature tangy, salty, crunch can almost make your eyes water depending on the strength of the sourness. Me? I love them. And, I don’t just stop at cucumbers–pickled cauliflower, carrots, peppers, onions, cabbage, I’ll try them. Put any veggie in some salty water, with some seasoning and herbs, and let them ferment for a few days and I guarantee you they will taste ten times better.
My appreciation for these tangy vegetables only grew when I learned they actually have many health benefits. Studies have found that fermented foods, such as pickles, can increase the healthy bacteria in our gut and improve our microbiomes. I knew vegetables were good for me but was even more excited to learn that when they are pickled they can provide even more health benefits. So, I began my journey with at-home pickling.
I started by doing some research on how the process of making pickles actually works. I am a microbiology major so I was familiar with the process of anaerobic fermentation, or how bacteria metabolize nutrients in the absence of oxygen. Basically, by putting vegetables in a high salt concentrated environment, and an airtight jar, the microbes that are naturally on the vegetables can use fermentation to create the salty, sour, bubbly flavor on our pickles.
Once I felt like I had understood what was going on in those jars during the week when fresh cucumbers turned into salty pickles, I started my own jars. The process is quite simple so I can summarize it quickly here; however, if you are interested in doing your own pickling I would recommend looking up recipes to make sure your brine is the right ratio of salt and water. I started by getting some large mason jars, sea salt, various spices and herbs, and cucumbers. I then made my brine which is simply salt dissolved in water. I then layered the jars with cucumbers, spices, garlic, herbs, then more cucumbers. Finally, I poured the brine over my vegetables, leaving a little bit of space at the top of the jars. Then, to make sure that my vegetables were completely submerged I added a weight to the top and sealed the jars airtight.
The final part of making pickles at home is the simplest but requires patience. I placed my jars in a cool, undisturbed area for about a week. After a few days, I checked the jars for small bubbles which meant that there was a sign of life! Don’t be worried–these are the good bacteria that are making your vegetables extra yummy.
My homemade pickles were a huge success–they were delicious and I realized how simple the process was. Since then I have continued to make pickled cauliflower, carrot, red pepper mixes, pickled onions, and even sauerkraut (pickled cabbage). At-home pickling is a great hobby–you will be happy about the great snacks you make, but you will make your gut microbes even happier!
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