Fermented Pickles Recipe (Easy Lacto-Fermented Cucumber Pickles)

Fermented Pickles Recipe (Easy Lacto-Fermented Cucumber Pickles)

Let's make a delicious gut-healthy snack with this fermented pickles recipe.This easy step-by-step tutorial will teach you how to make crunchy naturally fermented dill pickles - a great way to preserve cucumbers from the garden!

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Prep Time 20

Fermentation Time (varies) 5

Course Fermented Foods, Preserved Food, Side Dish, Snack

Servings quart

Equipment

Fermenting vessel, such as a mason jar (pint, quart, or half-gallon)
An all-in-one fermentation lid, or other fermentation weights and an air lock device

Ingredients

fresh cucumbers, small cucumbers or pickling cucumbers preferred

Fermented pickles salt water brine

2 cups filtered water, non-chlorinated water (per quart jar)
1 tbsp kosher or pickling sea salt (not iodized table salt) per 2 cups of water used

In-Jar Seasonings (per quart)

4-6 sprigs of fresh dill, 1-2 dill heads, or 1 Tbsp dried dill
2 cloves fresh garlic, peeled and lightly crushed
1 tsp mustard seeds
1/2 tsp black peppercorns
1/2 tsp red chili flakes OR a fresh hot chili pepper (optional, adjust per flavor preference)
1 Tbsp pre-mixed pickling spices - use instead of mustard seeds, peppercorns and chili flakes
Optional: 1 or 2 grape leaves, oak leaves, bay leaves, horseradish leaves or 1 tsp (bag) of black tea for tannins and extra crunch

Instructions

Create the salt water brine: dissolve 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves (no need to boil)
Wash the cucumbers, trim off the ends, and cut as desired (halves, spears, slices, etc). The cucumbers should be at least 1 to 2 inches shorter than the jar, allowing enough headroom for your chosen fermentation weight.
Optional: for maximum crunch, soak the cut cucumber slices in an ice bath for 30 minutes to a few hours before proceeding.
In the bottom of a clean jar or ferment vessel, add all other in-jar seasonings.
Next, pack the cucumbers into the container until completely full. Stuff as many as you can close together, minimizing empty air space as you go.
Pour the cooled brine (room temp to lukewarm is ideal) into the ferment vessel or jar until the cucumbers are fully submerged and covered by at least 1 inch.
Next, add a fermentation weight to keep the cucumbers submerged below the brine. If your fermentation lid includes a weight or spring, you don’t need an additional weight. Finally, add the airlock fermentation lid to the jar.
Set the jar of cucumbers in a cool place (60-70F is ideal) for 3 to 5 days, up to two weeks or longer. Taste-test after 3 or 4 days to gauge if they're fermented to your liking, or continue to ferment longer. Keep the container on a plate to catch overflowing brine.
When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented pickles in the refrigerator.
Enjoy the fermented dill pickles for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!