Fermented pickles (and other foods) are something that can be prepared quickly, but will take a little patience as you wait for the fermentation to do it’s magic. Delicious flavor and health boosting probiotics, too!
- 2 lbs cucumbers (about 4 medium cucumbers)
- 6 cups filtered water (non-chlorinated)
- 4 tablespoons fine sea salt or Himalayan salt (make sure salt is the only ingredient as some will add an anti-caking agent – you don’t want that)
- 6-8 garlic cloves (optional)
- 6 tablespoons fresh dill or 4 dill heads (optional)
- 4 bay leaves (or 2 grape leaves) – this will help maintain crispness of the cucumbers
Other Optional Additions (experiment with flavors!):
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1/4 teaspoon red pepper flakes
- 1 teaspoon allspice berries
- 2 quart-sized mason jars – cleaned and sterilized
- Rinse cucumbers and place in an ice-water bath for 10-20 minutes to crisp them up.
- Bring 1 cup of water to a simmer and add all of the salt. Stir to dissolve the salt and let solution cool.
- Meanwhile, add half of the garlic, dill and bay leaves to one jar, and the other half to the second jar.
- Pack whole pickles (if they will fit) into your prepared jars or cut your cucumbers into slices or spears (whichever you prefer) and pack them into the prepared jars.
- Once the salt water has cooled, combine with the remaining 5 cups of water and stir.
- Pour your salt water brine into the jars leaving approximately 1 inch of headspace.
- If any of the cucumbers are sticking out above the brine, add a little water to a clean, small zip-top bag removing all of the air and place the bag on top of the cucumbers pressing them down into the brine.
- Apply your mason jar top and loosely apply the ring (some air will need to escape during the fermentation process so you will NOT want to screw the ring on tightly).
- Place the jars on a tray and store in a cool dark place for three days. After three days, check for bubbles and clouding (fermenting at work). At this point you can even try a pickle. (If you like them more sour loosely screw on the ring again and leave for another two days.)
- After waiting 3-5 days, now you are ready to remove your zip-top bag weight, screw on your ring a little more tightly (but not too tight as it will still slowly ferment and release gases) and refrigerate.
For additional recipes and information for fermenting foods, please check out:
- The Easiest Way to Make Homemade Pickles from FarmhouseonBoone.com
- Sour Pickles from NourishedKitchen.com
- Make Old-Fashioned Brine Fermented Pickles Like Your Great Grandmother from SimpleBites.com
- How to Ferment Vegetables from RunningtotheKitchen.com
- Fermented vs. Vinegar Pickles – What’s the Difference? from WellPreserved.ca
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