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 my handy Salt Brine Calculators!Print Both Salt Brine Calculators Print Brine Calculator With Veggies Print “Just Percentages” Brine Calculator
- 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.)
- 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.
- Add pickling spices, dill, & grape leaves into the jars.
- Place cucumbers in the jar/s.
- Pour the brine over the cucumbers.
- Add glass weights on top, to keep everything below the brine (including the weights!)
- 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.
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 InformationYield 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.
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
- Fermented Cherry Tomatoes
- Fermented Bell Peppers
- Fermented Carrots with Garlic
- Fermented Garlic
- Fermented Pickles
- Fermented Sauerkraut
- How to Make Water Kefir
- Water Kefir Vacation
- Water Kefir Almond Cream Soda
- Pineapple Chutney
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