Fermented pickles are crunchy, tangy, and packed with gut-friendly probiotics. Unlike store-bought pickles made with vinegar, these pickles ferment naturally using salt and time. They not only taste great but also boost digestion and gut health.
This guide will walk you through an easy step-by-step process to make your own lacto-fermented pickles at home.
What You Need to Get Started
Before we dive into the recipe, let’s gather the essentials.
Ingredients:
- 5–6 small cucumbers (pickling cucumbers work best)
- 2 tablespoons sea salt (non-iodized)
- 2 cups filtered water
- 2 cloves garlic (optional, for flavor)
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon black peppercorns (optional)
- 2 fresh dill sprigs (for classic dill pickles)
Tools:
- 1-quart glass jar with lid
- A weight (glass fermenting weight or a small jar)
- Wooden spoon or muddler
Step-by-Step Fermented Pickles Recipe
Step 1: Preparing the Ingredients
- Wash the cucumbers thoroughly. Trim off the blossom ends to prevent soft pickles.
- Peel and lightly crush the garlic.
- Gather spices and herbs for extra flavor.
Step 2: Making the Brine
- Dissolve 2 tablespoons of sea salt in 2 cups of filtered water. Stir well until completely dissolved.
- The brine keeps bad bacteria out and allows fermentation to happen.
Step 3: Packing the Jar
- Place garlic, dill, and spices at the bottom of the jar.
- Pack cucumbers tightly into the jar, but don’t crush them.
- Pour the brine over the cucumbers, making sure they are fully submerged.
- Use a weight to keep everything under the brine.
Step 4: Fermentation Process
- Cover the jar loosely with a lid or a clean cloth. This allows gases to escape.
- Store at room temperature (65–75°F) away from direct sunlight.
- Check daily for bubbles and a slightly tangy smell.
How Long to Ferment?
- 2–3 days – Lightly fermented with a mild flavor.
- 5–7 days – Classic sour pickles with a tangy kick.
- 2+ weeks – Deeply fermented for a strong, probiotic-rich pickle.
Variations to Try
1. Lacto-Fermented Cucumber Pickles Recipe
- The traditional method using cucumbers, garlic, dill, and brine.
- Great for making crispy, classic pickles.
2. Quick Fermented Pickle Recipe
- Uses less salt and a shorter fermentation time.
- Ready in just 2–3 days for a mild, fresh taste.
3. Fermented Garlic Pickles Recipe
- Includes extra garlic cloves for a bold, savory flavor.
- Perfect for garlic lovers who enjoy a punchy taste.
How to Ferment Other Vegetables into Pickles
Fermentation isn’t just for cucumbers! You can pickle:
- Carrots
- Cauliflower
- Green beans
- Radishes
- Jalapeños
Use the same brine, adjust the time based on texture, and enjoy probiotic-rich snacks!
How to Store and Enjoy Your Pickles
Once your pickles reach the desired sourness:
- Remove the weight and tightly seal the jar.
- Store in the fridge to slow fermentation.
- They last up to 6 months when kept cold.
Ways to Eat Fermented Pickles:
- As a crunchy snack
- On sandwiches and burgers
- Chopped into salads
- With cheese and crackers
Common Fermentation Mistakes and How to Avoid Them
Cloudy Brine – Is It Safe?
Yes! Cloudiness means healthy bacteria are at work. It’s a good sign.
Mold vs. Kahm Yeast – What’s the Difference?
- White, filmy yeast – Harmless. Skim it off.
- Fuzzy, colored mold – Throw it away. Start a new batch.
Pickles Too Soft?
- Use fresh, firm cucumbers.
- Trim the blossom end before fermenting.
- Keep them fully submerged in brine.
Conclusion
Homemade fermented pickles are a delicious, probiotic-rich addition to any meal. They’re easy to make, fun to experiment with, and great for gut health. Try different flavors, share with family, and enjoy the benefits of natural fermentation!
Have you made fermented pickles before? Share your experience in the comments!