The process of making Fermented Pickles is simple. If you’ve never had Fermented Pickles, you really are in for a treat! They are better than store-bought pickles, homemade pickles are absolutely amazing!
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 my handy Salt Brine Calculators!Print Both Salt Brine Calculators Print Brine Calculator With Veggies Print “Just Percentages” Brine Calculator
Fermented Pickles Recipe
Fermented Pickles Recipe
- 6-8 pickling cucumbers (Cut off ends. Cut into slices or spears.)
- 1/4 tsp pickling spices (if using pint jars split the measurement between the 2 jars.)
- 2-3 % Brine (using Himalayan salt & filtered water (enough to fill your jar and leave a 1-inch headspace)
- 4 grape leaves (oak, cherry, horseradish or other leaf that will provide the tannins necessary to keep the pickles crisp!)
- 2 whole sprigs fresh dill
- 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.
- 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
- Add glass weights on top of the grape leaves.
- Place the lid on the jar, and put the airlock on.
- Ferment for 4-6 days. Then, place in the refrigerator. Serve and enjoy after you’ve chilled them.
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 is nonreactive, such as wood.
If you’re 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.
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 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 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
- Fermented Cherry Tomatoes
- Fermented Bell Peppers
- Fermented Carrots with Garlic
- Fermented Garlic
- Fermented Pickles
- Fermented Sauerkraut
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