The process is simple and quick. The longest part for me is getting my tap water good enough to use in my ferments. Fermented pickles are really tasty. I like them better than store bought. The first jar disappeared very quickly! They seem very addicting for sure. After the first bite, I found myself sneaking into the jar every time I opened up the fridge.
For clean water…
Run tap water through a filter. Then boil it and allow it to cool.
Boiling the water is important. Most tap water contains chlorine. Chlorine is in our water to help kill off bacteria. Since we are trying to grow good bacteria we do not want chlorine in the water anymore. It will inhibit the ferment all together!
For an alternative, you could buy water. Some people suggest fresh spring water.
If you start out with clean water, this recipe will take you less than 5 minutes!
A little note about store bought pickles…
Store bought pickles, contain, yellow #5! That is on my BIG no no list! I had no idea that store bought pickles had that in them. I just thought pickles are pickles right?
I should have known better. I did not know until I saw someone’s blog post about it. I went to my pantry pulled out my beloved store bought pickles, and on the ingredients there it was. The truth.
How terrible it was. I knew that I had to find an alternative!
Affiliate links ahead! See disclaimer. Cook/prepare/care for food properly!
I was given the chance to have a set of Fermentools in exchange for honest reviews. The owner, Matt is so friendly. I was speaking to him about being excited to make my own pickles; he told me that they were so tasty and quick to make.
Affiliate links will be found throughout this post. For more information on affiliate links you can visit the disclaimer.
Learning a new skills can be a little nerve racking.
I was so surprised when I made pickles the first time. It was quick, easy and oh so tasty! I emailed Matt right away, after tasting testing my first batch! I was so excited. Of course he did the whole I hate to say I told you so thing! Lol.
He is so nice I have not only enjoyed working with him, but working with the products Fermentools has really been so amazing. This fermenting journey has been so wonderful! Learning a new skill has never been so easy, and I think it is all due to the wonderful tools I am using!
Tools you will need
Wide mouth jars – this recipe will fill two pint jars or one quart jar.
Set of fermentools. I recommend buying a set of at least six.
Wash all of your tools before hand in warm soapy water.
Ferment food properly! Please see disclaimer.
Are you ready to see the super easy recipe?
- 6-8 (140z) Cucumbers – Not waxed and make sure to cut off the ends, and discard ends. Pickling cucumbers are small and not waxed. Cut into slices or spears.
- 1/4 tsp Pickling Spices, if using pint jars split the measurement between the 2 jars.
- Himalayan Powder Salt
- *Clean Water
- 4 grape, oak, cherry, horseradish or other leaf that will provide the tannins necessary to keep the pickles crisp!
- 2 whole sprigs Fresh Dill, NOT chopped up
- Make a 5% Brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
- Place cucumbers and dill in the jar/s.
- Pour the brine over the cucumbers.
- Add the spices.
- Add the leaves (1-2 per jar) over top of everything
How to finish
I am using Fermentools so I place the glass weight inside over top all of the contents. Pushing down and squishing everything together really well. Make sure to have enough brine so that all the vegetables are covered!
Then, the rubber gasket, the stainless steel lid, and then the ring, rubber stopper with hole, and then finally the air lock. All done! 🙂
Store away from light. A pantry is a great place to store your ferments!
Once the ferment has started you want to use a utensil that is nonreactive, such as wood. If you are tasting the ferment to see if it is done, do not stick a metal utensil into the ferment! A wooden toothpick might do the trick or maybe even some chopsticks would be a great idea!
I let my cucumbers ferment for 4 – 6 days. Fermenting is very environmental. Things like the temperature will affect how long it will take for them to be done. I have been tasting my ferments 3 or 4 days after I starting them. Some people ferment them for much longer. I am still in the learning bit of the fermenting craft. I pulled my pickles when they tasted good.
I made a small batch to start with, and the second time I made a large batch.
I kid you not the small batch did not even last one week. Everybody loved them. They were all eaten up like they were the best new thing. I possibly might have eaten most of the them technically, but we don’t have to tell anyone. ;
You can see frequently asked questions about pickles, at The National Center for Home Food Preservation
Please ferment food properly. Affiliate links are provided in the post. See the disclaimer.
Recipes using fermented pickles
Don’t forget to check out fermentools! The best way to ferment! 😉
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