Fermented Pickles Recipe - How to Make Fermented Pickles

How to Make Fermented Pickles

Fermented Pickles
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The process of making Fermented Pickles is simple. If you’ve never had Fermented Pickles, you’re in for a treat! They’re better than store-bought pickles, homemade pickles are absolutely amazing! Another great thing about making fermented pickles you get to dictact the ingredients.

Did you know? Many store-bought pickles have yellow #5 in them? Yup! It’s crazy to me that they think we actually need them to brighter in color in order to buy them. I would rather eat a healthier and tastier product that’s ugly, but hey that’s just me.

If you don’t want to get into having to buy all the stuff you need for fermenting, you could always ferment vegetables in vinegar. You only need, vegetables of choice, vinegar, salt, maybe some spices like pickles spices and a glass jar! That’s about it. Pickling with vinegar is even easier than fermenting. You do miss out on the probiotics that fermented veggies can provide though.

Fermenting Tools You’ll Need

  • Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
  • Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
  • Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
  • Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
  • Glass Weights – Some ferments need to be weighed down and kept under the brine.
  • Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.

Calculating the Brine

Grab the little salt brine calculator perfect for the fridge, or get the one that has percentage suggestions for different vegetables. OR~! You can buy both! Best of all…now you can choose the color you like!

Print Brine Calculator With Veggies Print Both Salt Brine Calculators Print “Just Percentages” Brine Calculator
Fermented Pickles

Fermented Pickles Recipe

Yield: 6
Prep Time: 5 minutes
Active Time: 5 minutes
Fermenting Time: 4 days
Total Time: 4 days 10 minutes
These are very simple pickles. However, you can add anything you want to your pickles. Garlic is a very popular addition to any pickle recipe for example.


  • 2-3 % Brine (using Himalayan salt & filtered water (enough to fill your jar and leave a 1-inch headspace)
  • 1/4 tsp pickling spices (if using pint jars split the measurement between the 2 jars.)
  • 2 whole sprigs fresh dill
  • 4 grape leaves (oak, cherry, horseradish, or other leaves that will provide the tannins necessary to keep the pickles crisp!)
  • 6-8 pickling cucumbers (Cut off ends. Cut into slices or spears.)


  1. Make a 2-3% brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
  2. Add pickling spices, dill, & grape leaves into the jars.
  3. Place cucumbers in the jar/s.
  4. Pour the brine over the cucumbers.
  5. Add glass weights on top, to keep everything below the brine (including the weights!)
  6. Place the lid on the jar, and put the airlock on.
  7. Ferment for 4-6 days. Then, place in the refrigerator. Serve and enjoy after you’ve chilled them.


If you see any mold the entire container should be thrown out.

My instructions say 2-3% brine because many people use a 2% brine, but I like a higher brine for my pickles. Since they tend to mold and go soft.ht at home!

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 14Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 411mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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How to Store Fermented Pickles

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’s nonreactive, such as wood.

If you’re tasting the ferment to see if it’s done, don’t 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.

The Results | Fermented Pickles

I made a small batch to start with, and the second time I made a large batch.

I kid you not the small batch didn’t 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 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

Recipes using Fermented Pickles

More Fermenting Recipes

I’d love To Know what you think!… Leave me a comment!

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11 thoughts on “How to Make Fermented Pickles”

    1. Yes, ferments are temperamental with temperature. It depends on how warm or cold, and drafty your home is. So the coldest they really want to be is about 68ºF. You can always buy a little warming mat for them too. This can help greatly especially in old drafty houses that tend to be more on the cold side. Just make sure to not overheat them, they don’t need to be any warmer than about 72ºF. It will also help to keep them in a cupboard too.

      All in all, it’s totally possible to ferment in the winter. Colder temperatures will slow down the process, but it’s still possible!

  1. I bought your brine calculator Thank you for that! I’ve printed it out and laminated it and placed some magnets on the back and stuck it to the fridge. It’s so handy!

  2. I love these fermented pickles! We just can’t get enough of them! I plan to grow some cucumbers in the garden so we can have a fresh supply. Thanks so much!

  3. Perfect recipe! I like to use a higher brine too. I also like to make spicy pickles sometimes, so I just slip in a pepper from the garden into the jar. Fermented pickles are so easy and the whole family just loves them! Keep it coming with the great fermented recipes!

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