Oz is my husband and he is from Israel. One of the things he loved and missed from his childhood was his grandfather’s homemade pickles. So two years ago, when we went to Israel he got the recipe and instructions. Ever since then he has been producing one batch after another of these wonderful, easy to make, spicy-tangy pickles!
This is probably one of the easiest and most delicious recipes for lacto fermented pickles you will find!
Grandpa Ruven Israeli Lacto fermented Pickles
Author: Vivica Menegaz
This the original recipe for my husband's grandfather' lactofermented pickles! They are the easiest lacto fermented pickles you will ever make! And some of the best! It seems that the recipe works best made in a ½ gallon canning jar. Great for your gut health!
Ingredients
- 6/8 cloves organic garlic, peeled
- ⅘ whole organic jalapeños
- 2 pounds small pickling cucumbers, freshly picked (or enough to fill the jar)
- ¼ cup organic apple cider vinegar
- 1 tablespoon unrefined celtic sea salt
- 1 teaspoon ground cayenne pepper
- ¾ fresh grape leaves
Instructions
- Sterilize the jar in boiling water for about 5 minutes.
- Wash the cucumbers and jalapeños.
- When the jar is cool and dry put garlic cloves, salt and cayenne in the bottom.
- Add cucumbers and jalapeños up to 2" form the top.
- Add vinegar.
- Fill the jar with cold water.
- Close with the lid and shake a few times to mix the contents well.
- Re open the lid and stuff in grape leaves to cover the whole top, so that contents will not touch the lid or come in contact with air.
- Set the jar on the counter.
- check pickles after ⅚ days.
- they should be fully pickled, tangy, crunchy and a little spicy.
- Enjoy!
I am definitely making this!! or more accurately Leo will definitely make this for me!
Some things are better left to the man in the house (especially if he is Israeli!!)
I am confused. I thought lactofermentation is done in a salt water brine. Won’t the vinegar actually prevent true fermentation? http://www.nourishingdays.com/2009/07/the-benefits-of-fermented-food-lacto-fermented-vegetables/
Jools you are right, it is done in a salt brine, but the minimal amount of vinegar added to this recipe prevents molds form forming and the cukes form spoiling before the good bacteria (lactobacillus) take over. Lacto fermentation can be an exact science, but it is also an ancient practice. this particular recipe has been handed down though many generations and I suspect there has been a lot of experimentation involved.
I have not studied the bio-chemistry of lacto fermentation, but I can tell you for sure that this recipe holds consistent and quite delicious results! 🙂
Vivica,
Can I just leave out the hot peppers? or is there something I could substitute them for? I don’t like hot peppers.
Bev
Sure Bev, you can do it without peppers! We just LOVE spicy stuff 😉
How long will they last?
About 2 to 3 weeks in the fridge!
ha ha I started looking at this recipe and my mouth is watering… I will have to make these this summer with my cucumbers from my garden! Can’t wait to try it… I love making lacto fermented food. 🙂
Btw, I just found your website so I’m drooling and pinning all the recipes 🙂
Thanks!
Thank you so much Rebecca! I love those pickles!!
I make saurkraut with just salt and cabbage the trick to prevent mold is attrnding the top daily, skiming any unusualy looking stuff and making sure the vegies,pickles,or cabbage what ever is always covered in the brie liquid . So if we are talking about the same proceedure ww dont use vinergar, but I woukd try it if it didnt alter taste and made it less labor intensive. Course now that Im retired thats not an issue.