My husband grew up eating fermented foods. I did not. There were store-bought pickles in the past that were fermented. But I’m afraid that this is not a normal practice anymore. So, if you want to enjoy these guys, you either need to make them or get them from someone who does.

They don’t taste like the typical pickle. This is because there is no vinegar. The food goes through a time where it begins to ferment. Usually requiring something as simple as water and salt! As the fermenting begins, there are bubbles that form in the jar.

There are many benefits to a fermented pickle. You get probiotics and the necessary bacteria for your digestive microbiome. A lot of the issues with digestion that people have today could be helped with more good bacteria!

This recipe is simple and easy. It cuts out unnecessary steps and work. Giving you an easy and streamline process.

While creating this recipe, I will say that I personally did not leave enough headspace. During the fermenting process, I ended up having to move some things around in the jars. Because juices were coming out of the top. To prevent this, I recommend leaving 1 inch of headspace.

There is no water bath canning in this recipe! So, not too much work.

This recipe is for 1 1-quart jar. I figured that you decide how many jars you want to make. Then multiply the recipe by the amount of jars you want to make.

These fermented pickles will last up to 9 months if you keep them in a cold, dark place. If you keep them in the refrigerator, then they should last up to 1 year or more.

It is NORMAL for the brine to be cloudy. That’s a good thing and a normal part of fermenting.

Fermented Pickles

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Prep Time 5 minutes mins

Servings: 1 Quart

Course: Preserves, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 4-6 Cucumbers Pickling
• 2 cloves Garlic
• 1 Bay Leaf
• 1 tsp Dill
• 1 tsp Salt
• 1-2 cups Filtered Water

Method

 

Jar Prep

1. Put your lids into a bowl of boiling water. Place your jars into the oven at 170 degrees Fahrenheit for 15 minutes.

Cucumber Prep

1. Wash your dill and cucumbers.
2. Slice your cucumbers into fourths length-wise.
3. Place your cucumbers into the jar, making sure they're compact. Leave at least 1 inch of headspace at the top.
4. Add your garlic, dill, bay leaf, salt, and lastly filtered water. You want everything submerged under the water. You can wash and add a stone if you need to hold everything under the water.
5. Place your lids onto the jars. Close the jars loosely.
6. Put the jars into a cold and dark spot away from sunlight for 4-5 days of fermentation. Check on the jars at least once a day to open the lid to release pressure. Seeing bubbles is normal and good.
7. After the 4-5 days of fermentation you can seal the lids more tightly.
8. You store them in a dark, cold place for up to 9 months. Or in the refrigerator for up to a year.